Baked orange rosemary chicken Recipe
The magic of Baked orange rosemary chicken lies in its delightful harmony of bright citrus and earthy herbs, turning simple chicken pieces into a mouthwatering masterpiece. This recipe captures the essence of juicy, tender chicken infused with fragrant rosemary and zesty orange, making every bite a burst of fresh, comforting flavor. If you’ve been searching for a vibrant, easy-to-make dish that feels both special and homey, this one will quickly become a weeknight favorite or your go-to for casual entertaining.
Ingredients You’ll Need
Gathering your ingredients for this Baked orange rosemary chicken is wonderfully straightforward because each one plays a crucial role in crafting the dish’s irresistible taste and texture. From the fresh herbs to the citrus punch, every element works in perfect harmony.
- Chicken pieces: Using bone-in breasts, thighs, and drumsticks helps keep the meat juicy and flavorful as it bakes.
- Florida’s Natural® Brand Orange Juice (No Pulp): Freshly squeezed or pure store-bought orange juice brings a bright sweetness and acidity that tenderizes the chicken beautifully.
- Soy sauce: Adds a savory umami depth, balancing the citrus notes perfectly.
- Fresh dried rosemary: This herb infuses an aromatic woodsy flavor that complements the chicken’s natural richness.
- Garlic cloves: Chopped garlic amps up the savoriness and adds warmth.
- Unrefined sugar: Provides a gentle sweetness that caramelizes when baked.
- Arrowroot powder (or cornstarch): Thickens the sauce for a glossy, luscious finish to coat the chicken beautifully.
How to Make Baked orange rosemary chicken
Step 1: Prepare the Marinade
In a medium bowl, mix together the orange juice, soy sauce, fresh dried rosemary, chopped garlic, unrefined sugar, and arrowroot powder until everything is well combined. This marinade is where the magic begins: the citrus brightens, the rosemary adds earthiness, and the sugar gently balances the flavors.
Step 2: Marinate the Chicken
Place your assorted chicken pieces—breasts, thighs, and drumsticks—in a large baking dish. Pour the marinade evenly over them, making sure each piece is well coated. Cover and refrigerate for at least 6-8 hours, though overnight is best. A halfway rotation during marinating ensures that every nook and cranny soaks up those gorgeous flavors.
Step 3: Preheat and Arrange for Baking
Preheat your oven to 375 degrees Fahrenheit. Arrange the marinated chicken in a single layer, skin side up, on a baking dish or a large cast iron pan. This placement allows the skin to crisp up delightfully while the marinade slowly cooks into the meat.
Step 4: Roast and Baste
Place the chicken in the oven and roast for about 40 minutes, occasionally basting the pieces with the leftover marinade. This step ensures the chicken remains juicy and flavorful while building a beautiful glaze. The chicken is ready when its thickest parts reach 165 degrees and the skin is golden brown.
Step 5: Rest and Serve
Take the chicken out of the oven and let it rest briefly. Resting allows the juices to redistribute, resulting in tender meat. Serve immediately with your choice of sides for a meal that’s both satisfying and impressive.
How to Serve Baked orange rosemary chicken
Garnishes
Simple garnishes can elevate the presentation and flavor of your Baked orange rosemary chicken. Try sprinkling fresh rosemary sprigs over the top for a pop of color and aroma, or zest a bit of fresh orange over the dish just before serving to enhance the citrusy notes. A handful of toasted pine nuts or chopped parsley also adds a lovely texture and brightness.
Side Dishes
The beauty of this chicken is that it pairs effortlessly with a range of sides. Roasted vegetables like carrots, potatoes, and Brussels sprouts complement the savory-sweet marinade perfectly. For a lighter option, fluffy quinoa or a fragrant rice pilaf soak up the sauce beautifully. For a comforting balance, creamy mashed potatoes are always a winner.
Creative Ways to Present
Want to impress your guests? Serve the Baked orange rosemary chicken on a rustic wooden board alongside colorful roasted heirloom carrots and a fresh arugula salad with a citrus vinaigrette. Alternatively, slice the chicken and layer it over a bed of mixed greens with orange segments and toasted almonds for a vibrant salad that feels elevated yet approachable.
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked orange rosemary chicken, store it in an airtight container and refrigerate within two hours of cooking. It will stay fresh for 3 to 4 days, making it perfect for quick lunches or dinners the next day.
Freezing
To freeze, place cooled chicken pieces in freezer-safe bags or containers with some of the leftover sauce to keep the meat moist. Frozen, it will maintain quality for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator.
Reheating
Reheat gently in an oven preheated to 325 degrees Fahrenheit, covered loosely with foil to prevent drying out. Warm for about 15-20 minutes or until heated through. If in a hurry, microwave in short bursts, adding a splash of water or sauce to keep things tender and flavorful.
FAQs
Can I use chicken breasts without bones for this recipe?
Absolutely! Boneless breasts will work well, but keep in mind they may cook faster and can dry out if overcooked. Adjust your baking time accordingly and watch for the internal temperature to hit 165 degrees for perfectly juicy chicken.
Is fresh rosemary necessary, or can I use dried rosemary?
Fresh rosemary offers a more vibrant, fragrant flavor, but dried rosemary can be substituted in a pinch. Use about one-third of the amount called for if using dried, as it tends to be more concentrated.
Can I prepare the marinade in advance?
Yes, you can mix the marinade a day ahead and keep it refrigerated. This can actually deepen the flavors as the ingredients meld together nicely over time.
What can I do if I don’t have arrowroot powder?
Cornstarch is a perfect substitute for arrowroot powder in this recipe and will thicken the sauce just as well. Use the same amount as the recipe calls for.
Is this recipe gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce or tamari, since regular soy sauce typically contains wheat. The rest of the ingredients are naturally gluten-free.
Final Thoughts
I can’t recommend this Baked orange rosemary chicken enough for anyone looking to add a wonderful new dish to their repertoire. It’s one of those recipes that’s as comforting as it is exciting, perfect for sharing with family and friends any day of the week. Give it a try, and watch how quickly it becomes a regular on your table!
Print
Baked orange rosemary chicken Recipe
- Total Time: 6 hours 50 minutes (including marinating time)
- Yield: Serves 6–8 people 1x
- Diet: Halal
Description
This Baked Orange Rosemary Chicken recipe combines the bright, citrusy flavor of fresh orange juice with the herby aroma of rosemary and a savory soy sauce marinade. The chicken is marinated overnight, then roasted to perfection, resulting in juicy, tender meat with a crispy skin. It’s an easy and flavorful dish perfect for a comforting dinner served alongside vegetables, rice, or quinoa.
Ingredients
Chicken
- 2 whole chicken breasts, bone-in
- 4–6 chicken thighs
- 4–6 drumsticks
Marinade/Sauce
- 1 cup Florida’s Natural® Brand Orange Juice (No Pulp variety recommended)
- 1/3 cup soy sauce
- 1 oz fresh or dried rosemary
- 6 cloves garlic, chopped (add more if preferred)
- 2 tbsp unrefined sugar
- 1 tsp arrowroot powder or cornstarch
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine orange juice, soy sauce, rosemary, chopped garlic, unrefined sugar, and arrowroot powder (or cornstarch). Stir well until all ingredients are mixed thoroughly. Set aside to let flavors meld.
- Marinate the Chicken: Place chicken breasts, thighs, and drumsticks in a large dish. Pour the prepared marinade over the chicken, making sure all pieces are well coated. Cover the dish and refrigerate overnight or at least 6 to 8 hours. Rotate the chicken pieces midway through the marinating time to ensure even absorption of flavors.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to get ready for roasting the chicken to juicy perfection.
- Arrange Chicken for Roasting: Remove the marinated chicken from the fridge and place it in a single layer, skin-side up, on a baking dish or a large cast iron pan. Make sure the pieces are spaced evenly for proper cooking.
- Roast and Baste: Roast the chicken in the preheated oven for about 40 minutes. Periodically baste the chicken with leftover marinade to keep it moist and enhance flavor. The chicken is done when an internal temperature of 165°F (74°C) is reached at the thickest part, and the skin is lightly browned. Cooking times may vary depending on the size and thickness of chicken pieces.
- Serve: Remove the chicken from the oven and serve immediately. Pair it with roasted vegetables, rice, quinoa, or your favorite sides for a complete and satisfying meal.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken but if short on time, marinate for at least 6 hours.
- Using bone-in chicken pieces helps retain moisture during roasting.
- Arrowroot powder or cornstarch in the marinade helps thicken the sauce slightly during cooking.
- Make sure to baste the chicken regularly to keep it juicy and flavorful.
- Check the internal temperature with a meat thermometer to avoid under or overcooking.
- Fresh rosemary adds vibrant herbal notes; dried rosemary can be used but may be more concentrated so adjust accordingly.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking/Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece (approx. 150g)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: baked chicken, orange rosemary chicken, roasted chicken recipe, citrus chicken, marinated chicken, easy dinner, healthy chicken recipe
