I learned this at a restaurant! This is the tastiest chicken I have ever eaten – Page 2

Instructions

1. Prepare the Chicken

Preheat oven to 400°F (200°C).
Pat the chicken dry with paper towels—this ensures crispy skin.
Rub the chicken with olive oil, then season generously with salt and pepper, inside and out.
Stuff the cavity with smashed garlic, orange slices, and thyme.
Tie the legs with kitchen twine (optional) for even cooking.

2. Make the Orange Glaze

In a small saucepan, combine orange juice, honey, soy sauce, butter, orange zest, and ginger (if using).
Simmer over medium heat for 3–5 minutes, stirring until slightly thickened. Set aside.

3. Roast the Chicken

Place chicken in a roasting pan, breast-side up.
Brush with half the glaze, then roast for 60–90 minutes (depending on size).
Baste halfway with remaining glaze for extra flavor and color.
Check doneness—the internal temperature should reach 165°F (74°C), and juices should run clear.

4. Rest & Serve

Let the chicken rest for 10–15 minutes before carving.
Garnish with extra orange slices and thyme. Serve with your favorite sides.

Tips & Variations

✔ Best chicken choice: Free-range or organic for better flavor.
✔ Extra glaze? Double the recipe and serve extra on the side.
✔ Vegetable bed: Roast on carrots, potatoes, and onions for a built-in side.
✔ Leftovers? Use in sandwiches, salads, or wraps.

Perfect Pairings:

Sides: Garlic mashed potatoes, roasted asparagus, or a crisp green salad.
Wine: Chardonnay or Pinot Noir.

Enjoy this zesty, succulent roast chicken—it’s a guaranteed crowd-pleaser! 🍊🍗

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