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!
Orange Honey Garlic Roasted Chicken
- Prep Time: 10 min
- Cook Time: 45-55 min
- Total Time: 44 minute
- Yield: 5-6 1x
Description
One-Pot (or Pan) Orange Honey Garlic Roasted Chicken {Paleo}
Ingredients
- 3 Lbs whole chicken
- 1/4 cup olive oil
- 2 oranges, juiced (or 1/4 c fresh orange juice). Extra sliced oranges for garnishing.
- fresh thyme (3 sprigs or equivalent to 1 tbsp fresh do!)
- 1/8 cup honey (feel free to use more if your chicken is larger)
- 1.5 tsp garlic (minced) or 3 cloves
- 1 tbsp balsamic vinegar
- 1/4 tsp onion salt
- 1 tbsp lemon juice
- Fine sea salt or kosher salt and black pepper to taste (extra for plating)
- 1–2 tbsp oil or fat (like butter) for the coating the pan. Start with 1 tbsp.
- Optional herbs/thyme to garnish.
Instructions
- First clean your chicken and remove excess fat that. Place half an orange and thyme inside the chest. Tie the legs of roasted chicken together with string. Set aside
- Cut another oranges into quarters. Squeeze the juice into a bowl but keep the oranges for later. (or you can use juice from bottled orange juice, just me sure to have extra orange – quartered and sliced for cooking)
- Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.
- Before you add your chicken to the pan, make sure it’s hot enough and well oiled to prevent skin from sticking. (See Notes)
- Place Chicken in dutch oven on breast side down. Pour juice and garlic and honey mixture over the chicken, coating it nicely and evenly around the chicken
- Place oranges around chicken in the dutch oven.
- Cook on medium heat covered for 25 minutes on stove.
- While Chicken is on stove, Preheat oven to 450F for later use.
- After 25 minutes on 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 of the breast.
- Transfer the dutch oven pot with chicken into the oven uncovered and cook for another 25-27 minutes or until cooked through and skin is crispy. 165F. Check chicken after 10 minutes in oven, just to be safe.
- Skin should be crispy on top.
- Remove and spoon any extra juice from pot and coat it again over chicken.
- Serve with veggies or salad!
See notes if you don’t have a dutch oven or oven safe pot.
Notes
- You can easily make this in a roast pan or casserole pan, just skip the stove top and add on an additional 20-25 minutes or so. Check chicken around 35-40 minutes to see progress. Cover for the last half the time with foil so it doesn’t burn.
- Note* You may not need extra oil for the pan, just depends on the pan. Try coating the pan in a little oil first to prevent chicken from sticking. If you’ve made this before without oil and your chicken skin didn’t stick, then great! Keep cooking it your preferred way!
- 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
