Description
While many associate “orange chicken” with the deep-fried takeout classic, this Roasted Orange Chicken elevates those familiar flavors into a sophisticated, one-pan centerpiece. Imagine a whole golden bird, skin crisp and caramelized, bathed in a sticky, spicy-sweet glaze made from fresh tangerines and ginger. It strikes the perfect balance between the acidity of the citrus, the warmth of ginger, and the kick of cayenne pepper. An impressive meal that looks complicated but is surprisingly hands-off.
Ingredients
Units
Scale
- 1 (4-pound) Whole Chicken; thawed, giblets removed
- 5 small Tangerines or Clementines (divided use)
- 1/2 cup Dark Brown Sugar, packed
- 1/4 cup Soy Sauce
- 1 1/2 teaspoons Rice Vinegar
- 1 teaspoon Ground Cayenne Pepper
- 8 slices Fresh Ginger, peeled (divided use)
- Generous amount Salt & Black Pepper
Instructions
- Preheat Oven: Heat oven to 400°F (200°C). Position the rack in the center to ensure even browning.
- Create Citrus Marinade: Juice 2-3 tangerines to get ¼ cup juice. Save the spent peels! Whisk the juice with brown sugar, soy sauce, rice vinegar, and cayenne pepper until sugar dissolves. Cut remaining tangerines into wedges.
- Season and Stuff: Season chicken generously inside and out with salt and pepper. Tuck wingtips back. Stuff the cavity with the reserved spent peels and 6 slices of ginger. Tie legs together.
- Arrange: Place chicken in a large ovenproof skillet (cast iron is best). Scatter fresh tangerine wedges and remaining 2 ginger slices around the pan.
- Initial Roast: Pour the marinade all over the chicken, coating the skin. Roast undisturbed for 30 minutes.
- Baste: After 30 minutes, baste the chicken with the pan sauce. Continue roasting for another 20-30 minutes, basting every 10 minutes to build the sticky glaze. Chicken is done when breast reaches 155°F and thigh reaches 170°F.
- Rest and Reduce: Transfer chicken to a board to rest for 5 minutes. If the pan sauce isn’t syrupy, boil it on the stovetop for 5 minutes until it bubbles and thickens. Discard cooked ginger.
- Serve: Carve or serve whole, pouring the thick glaze generously over the meat. Serve with the roasted tangerine wedges.
Notes
- Citrus Choice: While called “orange” chicken, using tangerines or clementines provides a sweeter, more concentrated flavor profile that works better for the glaze.
- Basting is Key: Do not skip the basting step every 10 minutes during the second half of roasting. This layering of the sauce is what creates that irresistible, glossy, sticky finish.
- Brown Sugar Tip: If your brown sugar is hard, microwave it with a damp paper towel for 20 seconds to soften it before measuring.
- Pan Sauce: Be careful when reducing the sauce on the stovetop; the skillet handle will be scorching hot from the oven.
- Prep Time: 20 minutes
- Resting Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course, Dinner, Roast
- Method: Roasting
- Cuisine: Asian-Fusion / American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 35 g
