Paleo One-pot Orange Honey Garlic Roasted Chicken. The sweet and savory orange sauces makes this roasted chicken moist and flavorful. Easy to make in the dutch oven (or pan) and a total crowd pleaser for family or holidays!
Just letting you know this Orange Honey Garlic Roasted Chicken recipe was originally published in 2015. I retested the recipe, rephotographed, updated content and URL. Now I am republishing it for you today because it’s the PERFECT dish for the upcoming season. Just sayin…
Oh hi. My name is Lindsay and I have a confession. I am way too excited that it’s almost FALL. Que the pumpkin, roasted everything, and change of leaves! Another confession… I am WAY picky when it comes to cooking Chicken or Turkey. GASP! Did I just say that (type that) out loud? Oh, I think I did. Well, it’s out there. And you know what? My kiwi of a husband feels the same way. Um, hence this One-Pot (or pan) Honey Orange Garlic Roasted Chicken recipe. FLAVOR is needed!!!
You see, it’s not that we don’t like poultry (chicken or turkey), we just prefer it with LOTS of flavor and well… not dry.. but instead, juicy and moist! Are you rolling your eyes at me? It’s okay, i get it. We’re stranger.
But I think you’ll prefer my method once we explain. Roasted chicken, like in a cranberry marinade or mixed into miso mango chicken wrap, yes, that DIVINE! That’s our preference. Or Chicken PHO .. OH YO, we likey!
And my husband, well, he’s a lamb and beef kind of guy. Plus he has nightmares from turkey leg and pumpkin incident from Thanksgiving a few year back. Needless to say, if he won’t eat pumpkin or turkey anymore. Haha, poor guy. Thanksgiving is not a fond memory of his.
That being said, It is almost Fall and the start of Holiday season! I’m not about to break tradition, I just plan on adding to it. Ya know? Like the adding to our mashed potatoes with white bean potato mash, bringing a vegan cranberry lentil loaf, a fall panzanella salad. So heck, let’s just add Honey Garlic Roast chicken to that Holiday table. Or any weeknight table to be exact.
I feel like I’m cheating on turkey or ham, but this roasted chicken is so good and easy to make that we’ve been eating it REGULARLY! GASP! It’s a simple, healthy, one pot wonder!
Simple ingredients to make a FLAVORFUL ROASTED CHICKEN:
Here’s whatcha need!
- Oranges or orange juice
- garlic
- honey
- Sea salt/pepper
- olive oil and balsamic vinegar
- Chicken
- Herbs.
Just mix, coat, roast, and BAM! FLAVORFUL Roasted Chicken at your service! In fact, I think even the turkey fans would be impressed. It’s the orange honey garlic sauce that makes this roasted chicken just so tender!
But in all seriousness, it’s just real food ingredients that make for the tastiest dishes sometimes, would you agree?
TIP for Preventing Chicken Skin From Sticking to the Pan!
- Note* You may not need extra oil for the pan, just depends on the pan/dutch oven you are using. Try coating the pan in a little oil first to prevent chicken from sticking. And make sure your pan is hot even!
- If you’ve made this before without oil and your chicken skin didn’t stick on the stove top, then great! Keep doing it that way!
- Bon Appetit has some other great tips!
It’s healthy, paleo, gluten free, grain free, made with ingredients you probably already have in your pantry… you get my point. It’s what my husband likes to call a “MONEY” dish!
Meaning —> easy to make, budget friendly, great for everyone, delicious, LOVE IT!
Okay ya’ll, get your one pot ready for this orange honey roasted chicken!
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Orange Honey Garlic Roasted Chicken
- Total Time: 44 minute
- Yield: 5-6 1x
Description
One-Pot (or Pan) Orange Honey Garlic Roasted Chicken {Paleo}
Ingredients
- 3 pound whole chicken
- 2 oranges (3 oranges, for optional topping)
- 3 sprigs fresh thyme or 1 Tablespoon fresh thyme leaves
- 1/4 cup light olive oil + more for coating pan
- 1/8 cup honey, more if chicken is larger
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon lemon juice
- 1 1/2 teaspoons minced garlic (about 3 cloves)
- 1/4 teaspoon onion salt
- Kosher salt and black pepper, to taste
- Optional Topping – thyme/herbs and orange slices
Instructions
- Remove giblets and excess fat from the chicken. Cut 1 orange in half and place half the orange (save the other half for later) and thyme inside the cavity. Tie the legs of the chicken together with a string. Set aside.
- Cut 1 orange into quarters and squeeze the juice into a bowl (1/4 cup juice needed). Set aside juiced oranges to use later.
- Place Dutch oven in preheated oven for 10 minutes while preparing marinade.
- In a small bowl, whisk together orange juice, oil, honey, balsamic vinegar, lemon juice, garlic, onion salt, pinch salt/pepper.
- Remove Dutch oven from oven and coat with oil or butter (1-2 Tablespoons) to prevent skin from sticking (see notes below). Place chicken breast side down in Dutch oven. Pour juice/honey mixture over the chicken, coating evenly.
- Place the other half of the fresh orange and juiced oranges around chicken in the Dutch oven.
- Cook on medium heat, covered, for 25 minutes on the stovetop.
- While chicken is on stove, preheat the oven to 450F.
- After 25 minutes on the stove, flip the chicken over, skin side/breast up. Coat the sauce from the pan on top of the breast and around thighs. Add a few garnishes of thyme and orange slices on top.
- Transfer the Dutch oven pot, uncovered, into the oven and roast for 25-27 minutes or until cooked through (165F) and skin is crispy. Check internal temp of chicken after 10 minutes in the oven, to make sure you do not overcook it.
- Remove the chicken from the oven and spoon any extra juice from the pot over the chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
Baking Tips – This recipe can easily be made in a roasting pan or casserole dish, just skip the stove top and add on an additional 20-25 minutes to the oven cooking time. Check chicken around 35-40 minutes to see progress. Cover for the last half of the time with foil so the chicken skin doesn’t burn. Extra oil for the pan may be needed depending on the type of baking dish used to prevent the chicken from sticking.
Larger Chicken – To roast a 6 pound chicken using the oven method only, roast the chicken for 15 min at 425 F then turn down the oven to 350 F for another 45 min checking every 10 minutes after that until the internal temp reaches 165F. As the chicken bakes make sure the skin isn’t getting too crispy and, if needed, loosely place aluminum foil on top.
- Prep Time: 10 min
- Cook Time: 45-55 min
- Category: main
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 279
- Sugar: 13.1 g
- Sodium: 52.8 mg
- Fat: 16.9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 15.4 g
- Fiber: 1.1 g
- Protein: 17.5 g
- Cholesterol: 52 mg
Keywords: roast chicken, healthy, paleo, one pot meal, dairy free, gluten free dinner
Think of it this way. I’m doing you a favor. You can have your turkey and CHICKEN too! Or you can just save this recipe for post holidays when you are truly sick of turkey. Come one, you know that will happen.
One Pot (or pan) Roasted chicken –> It’s a WIN WIN!
Are you a Roasted Chicken or Turkey person? Cast your votes!
As I run off hiding… the American who doesn’t like roasted turkey (much). Gulp!
Will you forgive me?
Cheers,
LC
Hello!
Can this recipe be adapted for instant pot or Ninja Foodi?
Can’t wait to try it!
Hi Sara! We do have a whole roast chicken recipe, made in the instant pot. You try using that method and adding the sauce to the chicken and under the skin. I wouldn’t add the sauce directly to the bottom of the ninja/instant pot as it might burn. Does that make sense?
Great! I may just do that! Thank you for replying!
Keep me posted
Thank you. I must try this sauce!
I make all my chicken dishes this way, for ease:
1. Bake 6 bone-in, skin-on chicken thighs at 350 for 40 minutes, til the skin is crispy enough to remove easily in one whole piece with a fork. (This is faster, cleaner, safer, and not messy, compared to removing raw skin with one’s hands.) 6 thighs is enough for one person to have 2 thighs every other night for the week.
2. Pour off the grease and juices in the pan into a recycled can, to avoid consuming the saturated fat, for heart health. Cool on the counter, freeze, and then place the can in a plastic bag with a twist tie to prevent mess.
3. In a 2-cup measuring cup, stir together your yummy-sounding sauce ingredients.
4. Pour sauce over chicken thighs.
5. Return pan of chicken thighs to oven, to bake 10-20 minutes more til meat is no longer pink at the bone when slashed with a knife (50-60 minutes, total cooking time.) Serve with brown rice and a lightly buttered vegetable or salad.
This is a very simple cooking method. I’m sure yours is lovelier, but this allows me to get dinner on the table 3 nights/week in minimal time. I just reheat the leftovers the following two nights. I also make 2 cups of brown rice the first night, and cut up two large bunches of broccoli, and steam them til al dente in a steamer basket ( All these leftovers can be reheated the other two nights of the week. I make two dinners per week, each enough for 3 night’s worth, then alternate between the two meals during the week. The last night of the week, I eat leftovers, to clear the fridge for the next week.
I convert all chicken recipes to a sauce that can be poured over the baked chicken thighs, to enjoy many different flavors of chicken, including, now, yours!
Thank you again.
Oh these are great tips! Thanks for sharing Alice.
I’m so excited to try this, but how would the cooking times change for a 4.75 pound chicken?
I would add an extra 10-15 minutes but still check the internal temperature after it’s in the oven for 25-30 minutes. It needs to reach 165F. Maybe double the sauce or 1.5 x the sauce. Does that make sense?
I’ve made this recipe three or four times and always have the same problem: the breast skin gets stuck to the bottom of the pot during the stovetop part and rips off when rotating, so it never looks beautiful. Last time I tried putting down olive oil, cooking at lower temp, and not using the honey (which always burns onto the pan) and it still didn’t help. How do you prevent this from happening?
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You’re using cast iron or dutch oven yes? Not stainless steel? If your chicken skin starts to stick, your pan probably wasn’t hot enough or you didn’t add enough fat. So first, try to turn up your heat a bit and add a splash of oil to see if it releases off naturally before you force it. (This is what I learned from Bon Appetit) I’ve even added a bit of broth to pan to help. Just a splash. let me know if that helps! So sorry your chicken is not cooperating. 🙁
Just updated the recipe notes too! Hope that makes sense and helps
besides garlic and thyme what other spices did you use?
Hi Jerry! I used garlic, onion salt, salt and pepper. You’ll find the full list of ingredients listed in the recipe card. Hope this helps.
I just made this, sooo good!
I didnt have onion salt so I just used a dash of seasoned salt.
Tried posting a picture but it wouldn’t let me.
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Oh I love it! You should tag me on social media and upload photo!
Good recipe.. thanks! My husband is a wonderful cook, and he often rolls his eyes when I tell him I’m trying a new recipe. After we ate, he jumped up and volunteered to clean the rest of the chicken off the carcass. He ate another full helping of chicken in the process. (Read: keeper recipe)
We just moved into this house (with an electric stove/oven), so I’m getting accustomed to that. I was afraid that cooking first on the stove for 25 min on medium was too high so I turned it down. That resulted in cooking it longer in the oven, and drying up the sauce while in the oven. (the meat was still very moist) I’ll leave the stove top on medium next time, or make more sauce. I have a nice heavy duty Lodge Dutch oven, but the chicken stuck a bit to the bottom of the pot when i turned it over even though I wiped the pot first with olive oil. Any recommendations?
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So glad you enjoyed it! I would try adding a little broth to the pan to help prevent sticking, next time. Keep me posted Kristin
My very fussy 9 year old step son just devoured this and informed me he could eat it every night! I only had 3 large chicken breast, so added the thyme to the sauce, poured it over and roasted it in the oven for 50 minutes at 400F, with foil for the last 20 minutes. Then i whisked the sauce into a glaze with 1 tbs each of water and tapioca starch. Served with brown rice and brocolli. It was totally amazing!!
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Wish I would have seen thyme on the ingredients list 🙁 took a screen shot of the ingredients went to the grocery store. Came home. Then read I need time u_u
The thyme is just for garnish. You can use any herb really! Or skip it . I will update recipe. Sorry about that Denise
This just looks so amazingly easy and flavor filled!
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Love me a one-pot wonder!
Me too! 😀
Love chicken in every way possible! Since I don’t have a dutch oven, I really like that you’ve included a roasting pan option.
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Absolutely! Well thanks, it’s my pleasure.
This looks so pretty! I love the orange slices on top! And the savory and sweet mix sounds delicious!
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Katie, you are so kind! Thank you! It’s to die for;)
SO moist and flavorful! Such a wonderful roast chicken recipe!
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Why thank you, dear! It’s a good one, for sure.
very good. Thank you for sharing!……
Thank you thank you! My pleasure. 🙂
Honey and Garlic and Citrus sounds like the very best flavor combo in the whole world for chicken. :))) Drooling.
I agree! and feel free to drool any day. I’m with ya! ;P
I have the same confession! Bring on all the fall goodness.
Why I love you!
Do I keep the lid on the Dutch oven when it’s on the stovetop? Thanks!
I kept lid off. Hope it turns out well for you!
If I wanted to make this with chicken breasts instead of a whole chicken do you know how I would adjust cooking time? It looks delicious! But I’m way to amateur to attempt an entire chicken.
sure! with or without skin? HOw many chicken breast? I would aim for a 2 lbs or so. With skin would be tasty! Like the whole chicken. But if you use skinless, just cook it less. Maybe 15 minutes on stove and 15 in oven. Checking at 10 minutes in oven for doneness
and keep me posted!
Hi Lindsay!
This looks and sounds delicious!
It is saved to my files.
I also am not a turkey eater. The natural triglycerides in the meat, causes me tremendous migraines.
Give me chicken, goose, duck etc and I am a happy camper. I have a terrific goose recipe!
Haha I so agree! I love me some duck too! Great minds! I need a goose recipe. Send it my way. YUM!
No Problem!
I so want to make this, but my chicken is almost 9 pounds! ?. The cooking time would have to be adjusted but I’m lost on that. Help!
so I would still cook it the same on the burner, but then adjust in the oven. It will probably need 45 minutes or more. BUt check at 30 minutes to see progress. I would also at least double ingredients. Hope it works! keep me posted!
Ok ty! Also forgot to ask, i dont have a Dutch oven, but i have a roaster and stock pot. Would either one suffice in place?
Oh gotcha. Okay I would try it all in the oven then. Or a crock pot. Check on it after an hour. I’m assuming it will take longer though. DOes that make sense?
I am going to try the crock pot and I will let you know how it turns out. I can’t wait to try it thank you for all your help
I think that will work best. Feel free to message me on my FB page or on twitter. Email is [email protected] xxoo
Oooh, Lindsay, the COLOUR on that …!
I’m with you on the turkey. I have one word … dry.
No dryness in sight here though. Really keen to try this one. It sounds like citrus chicken heaven!
Love that you’ve used your dutch oven, too. I struggle with knowing how to get the best use out of mine.
Thank you friend! It’s a favorite here for sure
I am with you! I don’t like turkey! But this sounds AMAZING!!!
Woohoo! Thanks, my dear. 🙂
Yuummmmmm. I feel ya on the turkey front. It gets so dry! And I am not a fan of gravy at all. So load up them sides for this girl! I’ve never cooked a whole chicken though, it makes me nervous! Maybe I’ll make my husband make this 😉
you can so do it! it’s easy! Promise
I do not love chicken or turkey or beef. I do love the idea of a one pot meal though and I also have a Hubby who loves chicken (and turkey and beef and you name it really). Also, I will happily share my homegrown garlic with you for this, so long as you give my man a wing. 🙂
let’s just have quiche and call it a day! always good, right?
What a gorgeous looking chicken…so flavorful!! These photos are all stunning, but there’s just something about that garlic close-up, I want to frame it and hang it in my kitchen 🙂
I make a similar dish with just breast or legs. I haven’t tried doing it for a whole chicken yet.must give it a go!/ yum!
YES!! Do it! keep me posted. xxoo
I am right there with you – I cant stand turkey. Vegas and I are having steaks. One day I’ll brave roasting a whole chicken, I swear.
mmmm steak –> BEST THANKSGIVING EVER
Wow, I can’t imagine my life without turkey! Haha. I love the flavor of orange with poultry so I think this is definitely a winning recipe!
thats how my husband feels about lamb! haha. P.s. Good to hear from you!
Omg I’m totally making this next weekend! Look out for it on my Menu Plan Monday post! ?
oh yea! can’t wait! thanks friend
Food poisoning on Thanksgiving sounds awful – poor Kiwi! I love roasted turkey on Thanksgiving, but the rest of the year I’m all about roasted chicken and make it a few times a month. This recipe looks delicious!
Yes, roasted chicken for 364 days! haha
I’m not a big fan of turkey, either! At Thanksgiving I tend to fill up on the sides, rather than turkey. Looks delish!!
sides are where it’s at!
I feel your husband’s pain! I got food poisoning at a Friendsgiving a few years ago and I have yet to go to another one since! I love that you only used 1/8 cup of honey for this recipe! I was expecting a lot more — can’t wait to try it in my new crock pot! XX
oh no! you poor thing. It is so not fun. Chicken or fish for you! <3
This is where it’s okay to think I’m strange. You know the only animal products I consume are chicken (and fish). So yea, I will not eat turkey and past Thanksgivings I have brought a chicken dish to the gatherings etc. ::P
i’d eat your chicken any day! love your recipes. FLAVOR BOMB!
YOU DON’T LIKE TURKEY?!
That’s okay. Dark meat > light meat and I think chicken trumps that in this regard. I love the idea of using a Dutch oven for this.. mainly to mop it up with baguette 😉
now that is pure genius!
We eat A LOT of chicken in my house so this will definitely be on the menu soon 🙂
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YES!! so glad. hope you are settling in well
This looks amazing! I’ve been doing chicken in the crock pot but there is nothing quite as delicious as roasted chicken. Love the orange honey gralic combo idea!
agreed! it’s the extra crispy texture, right?
This looks amazing!! And so easy. Hmmm, need to go find myself a dutch oven!
you can easily just transfer pot the pot to a pan. NO prob!
So, my husband loves rotisserie chicken from the store. Instead, I decided to buy some chicken legs/thighs to make at home. I’ve been searching for a good recipe all week and tonight is the night that I’m supposed to be making said chicken legs/thighs. And today, you have the perfect recipe. All I need to do is grab an orange from the store! CANNOT wait to try this!
perfect!!!! keep me posted
You are not the only one cheating on turkey, Lindsay, we usually make chicken or cornish hens too! Orange/honey/garlic is such a wonderful combo – I’d pass on the turkey for a piece or two of this!
Happy Friday friend!
OMG i love cornish game hen! Heading to your house for turkey day! i mean cornish hen day! haha
I knew I’d love this, but now that I’m seeing it I REALLY love it because it’s so simple! Gah–always looking for new chicken marinades and this is a winner.
So thought of you! My food twin
Another amazing looking recipe! Roast chicken is a winter favorite – can’t wait to try this one 🙂
oh yea! keep me posted! I think you’d love.
let me know when you do! <3
I’m the worst at keeping up but then I’ll think of you, come to your blog, then your instagram and just end up 30 minutes later still on your stuff!!! haha! Looks delicious girl! I also have that fork that I use for all my food pictures lol!!! (world market i think lol)
haha yes! world market is the best! <3 you
Turkey and chicken taste almost the same to me (I guess I’m not that picky when it comes to that!). But I LOVE roasted chicken this time of year. Plus it lasts for a bunch of meals.
you are so right. I guess there is just a slight difference, right?
I love roasted tureky. And I make it to perfection. Seriously.
Confession: my husband cracks up like a little kid if you say the phrase “dutch oven.” Stupid boy.
hehe dutch oven. ANd p.s I’ll try your turkey if you eat rice. LOL!
Mine too! Every. Single. Time.
too funny!
This looks oh so good! Beautiful pictures girl! 🙂
LOL! I love you. <3
Oh, this sounds incredible! I love the sweet-and-savory combo. And you know what? No one will miss the Turkey!
i totally agree! besides, pumpkin pie is the real winner here, right? haha
Food poisoning on Thanksgiving? Now that’s rough! I love turkey but I will probably do small turkey breasts on the grill this year. I love the flavor combo in this dish. I bet it would be delicious even on turkey!
oh i’d so eat grilled! yea! that i like.
For thanksgiving definitely turkey, but roasted chicken is a winter favorite too. And food poisoning on Thanksgiving just sounds heartbreaking because it’s my favorite holiday! No bad memories please!
it was so bad. He can’t look at sweet potato casserole the same either. haha