This perfectly light and savory Honey Chicken is roasted at a high heat and basted in an orange zest honey.
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I’m in love with a chicken, specifically this chicken. It screams Spring with its beautifully bright and sunny colors and light flavors. I added the flair of orange zest, and orange juice to carrots and beans. The flavor was to die for and this will become a favorite of mine for Sunday night dinners for years to come.
Key Ingredients
- Whole Broiler-Fryer Chicken: This is your showstopper ready to soak up all the flavors and turn your meal into a masterpiece.
- Butter: It’s ready to add a rich, silky smoothness to your chicken.
- Orange Zest: It’s all about that zesty zing that brings a citrusy sunshine to the mix.
- Honey: Oh honey, it’s not just sweet, it’s chicken’s best friend in this dish, giving it that sticky, sweet coat that’ll make your taste buds sing.
- Orange Juice: Squeezed from sunshine, this juice is the liquid wizard that infuses your chicken with fruity notes.
- Green Beans and Carrots: Here’s to some veggie vibes that add color and crunch, not to mention they soak up that honey goodness like champs.
How to Make Honey Chicken
- Preheat oven to 375 degrees F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
- Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F). Add orange zest to honey then brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.
- Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, orange juice, broth, remaining honey, and green beans (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. Add green beans and carrots to pan. Simmer for 3 to 5 minutes or until heated through. To serve, return chicken to pan. If desired, drizzle with remaining honey.
How to Serve
- Collard Greens: These aren’t your average greens. Simmered to perfection, they’re like a warm hug for your honey chicken. You can try these mustard greens too.
- Slow Cooker Mashed Potatoes: Smooth and creamy, they’re the cloud-like dream to your chicken’s sweet serenade.
- Candied Yams: Talk about a sweet duo! These spuds glazed with brown sugar and spice make everything nice next to your honey-kissed bird.
- Cornbread Dressing: Get a little corny with a side that’s part spoonable comfort, part herby magic. It’s the stuff(fing) dinner dreams are made of!
- Glazed Brussel Sprouts: Crisped to perfection and seasoned just right, they bring a touch of earthy goodness to balance the meal.
How to Store and Reheat
To store your honey chicken, let it cool completely, then place it in an airtight container and refrigerate for up to 3-4 days. For reheating, gently warm it in a preheated oven at 350°F (175°C) until heated through, which will help preserve the moisture and flavor. If you’re in a pinch, microwaving on medium power in short intervals while covered can also do the trick, just be careful not to overheat as it can dry out the chicken.
Favorite Chicken Recipes
Orange Honey Chicken
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Ingredients
- 3 1/2 pound whole broiler-fryer chicken
- 2 tablespoons butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon orange zest
- 3/4 cup honey
- 1 cup sliced shallots
- 1/2 cup champagne sparkling wine, or reduced-sodium chicken broth
- 1/2 cup orange juice
- 1/2 cup chicken broth
- 3/4 cup green beans
- 3/4 cup carrots
- 1 small orange thinly sliced
Instructions
- Preheat oven to 375 degrees F. Rinse chicken cavity; pat chicken dry with paper towels. Skewer neck skin to back; tie legs to tail. Place chicken in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
- Roast, uncovered, for 1-1/4 to 1-3/4 hours or until drumsticks move easily in sockets and chicken is no longer pink (180 degrees F). Add orange zest to honey then brush with half the honey and sprinkle with 1 tablespoon of the tarragon. Roast about 5 minutes more or until the chicken has a golden brown glaze.
- Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, orange juice, broth, remaining honey, and green beans (if using). Simmer, uncovered, about 10 minutes or until juices thicken slightly and shallots are tender. Add green beans and carrots to pan. Simmer for 3 to 5 minutes or until heated through. To serve, return chicken to pan. If desired, drizzle with remaining honey.
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Looks so delicious! I know what I’m making for dinner!
Kari
http://www.sweetteasweetie.com
Yum… orange honey roast chicken. My mouth is watering just by the name alone!