Perfect Glazed Roast Chicken
So that was roasted chicken, deliciously seasoned with a herb rub and topped with a honey orange sauce. First, you bake the whole chicken in the oven and fill the chicken with orange and fresh herbs (which give a lot of flavor from the inside). And rub the outside with a delicious herbal rub.
Ingredients
Spice rub
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 tablespoon dark brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sweet paprika powder
- 1 teaspoon onion powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice ground
Roasted Chicken with Stuffing
- 1 Whole chicken all organs and stems removed
- ½ orange in segments
- ½ onion in wedges
- 1 sprig fresh sage
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons vegetable oil
Orange Honey Glaze
- ½ cup orange juice
- ¼ cup honey
- 1 clove garlic pressed
- ½ teaspoon white wine vinegar
- ¼ teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 2 tablespoons water
Ingredients you need per step are listed below the step in Italic
Instructions
Spice rub
- Place all ingredients in a bowl and stir well.1 teaspoon chili powder, 1 teaspoon salt, 1 tablespoon dark brown sugar, 2 teaspoons garlic powder, 1 teaspoon ground black pepper, 1 teaspoon sweet paprika powder, 1 teaspoon onion powder, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon allspice ground
Roasted Chicken with Stuffing
- Preheat the oven to
395 °F or 
355 °F - Place the chicken in front of you. Pat the chicken dry with a paper towel.1 Whole chicken
- Fill the cavity of the chicken with orange, onion, and fresh herbs.½ orange, ½ onion, 1 sprig fresh sage, 3 sprigs fresh rosemary, 3 sprigs fresh thyme
- Make an opening between the skin and the meat by loosening it with your fingers (this can only be done at the top and bottom, not at the legs). Spread half of the spice rub under the skin.
- Now brush the outside of the skin with oil and spread the remaining rub over the entire chicken.2 tablespoons vegetable oil
- Place the chicken on a rack in an oven dish and bake in the oven for 75 minutes (or until the meat thermometer on the thickest part of the thigh reads 140 °F (60°C)).
Orange Honey Glaze
- When you put the chicken in the oven, mix the orange juice with the honey, garlic, vinegar, and cinnamon in a saucepan and bring to a boil.½ cup orange juice, ¼ cup honey, 1 clove garlic, ½ teaspoon white wine vinegar, ¼ teaspoon ground cinnamon
- Mix cornstarch with water in a bowl until you get a paste. Pour that into the sauce and stir. When the sauce thickens, turn off the heat and let the sauce cool slightly.2 teaspoons cornstarch, 2 tablespoons water
Baking Whole Chicken
- Remove the chicken from the oven and brush the outside with the orange honey sauce. Now, continue baking the chicken until the meat thermometer reads 167 °F (75 °C).
- Remove the chicken from the oven and brush again with the sauce. Cover with aluminum foil and let it rest for ten minutes, so the meat becomes even more tender.
- Serve immediately!
NOTES
1. Orange: Placing orange segments in the cavity of the chicken heats it and creates steam. This also cooks the chicken from the inside.
2. Meat thermometer: Highly recommended so that you can always be sure that the chicken is done when it comes out of the oven. You insert it into the thickest part of the chicken (near the thigh). But it must not touch the bone.
3. Delicious with: This roast chicken is delicious with potato gratin or fried potatoes with bacon and onion. I often serve side vegetable dishes like slow cooker red cabbage or stir-fry Brussels sprouts with orange.
4. Storing
Allow the chicken to cool quickly before storing. Leftover meat is delicious in, for example, nasi goreng, a stir-fry with potatoes, chicken soup, or noodles.
- Refrigerator: Remove the meat from the bones and store it covered in the fridge for up to 2 days.
- Freezer: Remove the meat from the bones and store it in an airtight container in the freezer for up to 2 months.
- Bones: You can make a delicious chicken soup with the bones. For example, slow cooker chicken stock with this recipe.
Nutrition
Calories: 474kcal | Carbohydrates: 25g | Protein: 29g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 590mg | Fiber: 1g | Sugar: 20g | Vitamin A: 647IU | Vitamin C: 24mg | Iron: 2mg
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