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Home › Recipes › By Type › Main Dishes
★★★★★108 Comments

One-Pot Orange Honey Garlic Roasted Chicken {Paleo}

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by Lindsay Cotter Posted: September 20, 2018

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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! 

Orange honey roasted whole chicken on sheet pan with caramelized orange and lemon slices.

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.

Overhead view roasted chicken with honey and orange glaze in pot.
Close up overhead roasted orange honey glazed whole chicken in white pot.

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.
ingredients for marinade for orange honey garlic chicken arranged on sheet pan.

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!
Roasted whole chicken with orange slices caramelized onto skin, chicken legs tied together with twine.

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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Overhead view roasted whole chicken with orange honey garlic glaze in pot.

Orange Honey Garlic Roasted Chicken


★★★★★

4.8 from 9 reviews

  • Author: Lindsay Cotter
  • Total Time: 44 minute
  • Yield: 5-6 1x
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Description

One-Pot (or Pan) Orange Honey Garlic Roasted Chicken {Paleo}


Ingredients

Units Scale
  • 3 pound whole chicken
  • 2 oranges (3 oranges, for optional topping)
  • 3 sprigs fresh thyme or 1 Tablespoon fresh thyme leaves
  • ¼ cup light olive oil + more for coating pan
  • ⅛ cup honey, more if chicken is larger
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon lemon juice
  • 1 ½ teaspoons minced garlic (about 3 cloves)
  • ¼ teaspoon onion salt
  • Kosher salt and black pepper, to taste
  • Optional Topping – thyme/herbs and orange slices

Instructions

  1. 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.
  2. Cut 1 orange into quarters and squeeze the juice into a bowl (¼ cup juice needed). Set aside juiced oranges to use later.
  3. Place Dutch oven in preheated oven for 10 minutes while preparing marinade.
  4. In a small bowl, whisk together orange juice, oil, honey, balsamic vinegar, lemon juice, garlic, onion salt, pinch salt/pepper.
  5. 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.
  6. Place the other half of the fresh orange and juiced oranges around chicken in the Dutch oven.
  7. Cook on medium heat, covered, for 25 minutes on the stovetop.
  8. While chicken is on stove, preheat the oven to 450F.
  9. 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.
  10. 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.
  11. Remove the chicken from the oven and spoon any extra juice from the pot over the chicken.
  12. 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

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

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!

Two hands holding silver baking sheet with roasted orange honey glazed whole chicken

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

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Categories: Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Main Dishes, Nightshade-Free, Nut-Free, Oven Tags: Chicken, holidays, one pot, paleo, roasted

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Sara Williams

    08/23/2022 at 8:07 AM

    Hello!
    Can this recipe be adapted for instant pot or Ninja Foodi?

    Can’t wait to try it!

    Reply
    • Avatar photoLindsay Cotter

      08/24/2022 at 9:30 AM

      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?

      Reply
      • Sara Williams

        08/24/2022 at 3:46 PM

        Great! I may just do that! Thank you for replying!

        Reply
        • Avatar photoLindsay Cotter

          08/26/2022 at 8:08 AM

          Keep me posted

          Reply
  2. Alice

    04/11/2022 at 8:16 PM

    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.

    Reply
    • Avatar photoLindsay Cotter

      04/11/2022 at 11:36 PM

      Oh these are great tips! Thanks for sharing Alice.

      Reply
  3. Sydney

    10/17/2020 at 11:23 AM

    I’m so excited to try this, but how would the cooking times change for a 4.75 pound chicken?

    Reply
    • Avatar photoLindsay Cotter

      10/17/2020 at 1:09 PM

      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?

      Reply
  4. Anna

    03/15/2020 at 10:01 AM

    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?

    ★★★

    Reply
    • Avatar photoLindsay Cotter

      03/15/2020 at 10:25 AM

      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. 🙁

      Reply
    • Avatar photoLindsay Cotter

      03/15/2020 at 10:59 AM

      Just updated the recipe notes too! Hope that makes sense and helps

      Reply
  5. jerry

    01/19/2020 at 1:33 PM

    besides garlic and thyme what other spices did you use?

    Reply
    • Avatar photoLindsay Cotter

      01/19/2020 at 3:38 PM

      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.

      Reply
  6. Jacqueline Beaulieu

    01/18/2020 at 1:34 PM

    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.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      01/18/2020 at 6:47 PM

      Oh I love it! You should tag me on social media and upload photo!

      Reply
  7. Kristin Schwall

    12/24/2019 at 10:34 AM

    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?

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/25/2019 at 1:36 PM

      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

      Reply
  8. Belle

    10/01/2019 at 10:00 PM

    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!!

    ★★★★★

    Reply
  9. Denise

    11/18/2018 at 12:32 PM

    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

    Reply
    • Avatar photoLindsay Cotter

      11/18/2018 at 12:45 PM

      The thyme is just for garnish. You can use any herb really! Or skip it . I will update recipe. Sorry about that Denise

      Reply
  10. Kellie Hemmerly

    10/05/2018 at 9:46 AM

    This just looks so amazingly easy and flavor filled!

    ★★★★★

    Reply
  11. Gaby Dalkin

    09/24/2018 at 7:43 PM

    Love me a one-pot wonder!

    Reply
    • Avatar photoLindsay Cotter

      09/25/2018 at 1:09 PM

      Me too! 😀

      Reply
  12. Jennifer Blake

    09/24/2018 at 4:20 PM

    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.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      09/25/2018 at 1:08 PM

      Absolutely! Well thanks, it’s my pleasure.

      Reply
  13. Katie

    09/21/2018 at 10:13 PM

    This looks so pretty! I love the orange slices on top! And the savory and sweet mix sounds delicious!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      09/23/2018 at 12:24 AM

      Katie, you are so kind! Thank you! It’s to die for;)

      Reply
  14. Liz

    09/21/2018 at 4:48 PM

    SO moist and flavorful! Such a wonderful roast chicken recipe!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      09/23/2018 at 12:23 AM

      Why thank you, dear! It’s a good one, for sure.

      Reply
  15. Hotmail password

    09/21/2018 at 2:00 AM

    very good. Thank you for sharing!……

    Reply
    • Avatar photoLindsay Cotter

      09/23/2018 at 12:23 AM

      Thank you thank you! My pleasure. 🙂

      Reply
  16. Emily Swanson

    09/20/2018 at 6:03 PM

    Honey and Garlic and Citrus sounds like the very best flavor combo in the whole world for chicken. :))) Drooling.

    Reply
    • Avatar photoLindsay Cotter

      09/20/2018 at 10:50 PM

      I agree! and feel free to drool any day. I’m with ya! ;P

      Reply
  17. Liz S.

    09/20/2018 at 7:06 AM

    I have the same confession! Bring on all the fall goodness.

    Reply
    • Avatar photoLindsay Cotter

      09/20/2018 at 10:49 PM

      Why I love you!

      Reply
  18. Lisa

    08/28/2017 at 7:52 AM

    Do I keep the lid on the Dutch oven when it’s on the stovetop? Thanks!

    Reply
    • Cotter Crunch

      08/28/2017 at 8:17 AM

      I kept lid off. Hope it turns out well for you!

      Reply
  19. Sophia

    07/11/2017 at 11:58 AM

    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.

    Reply
    • Cotter Crunch

      07/11/2017 at 1:56 PM

      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

      Reply
      • Cotter Crunch

        07/11/2017 at 1:58 PM

        and keep me posted!

        Reply
  20. Charlie

    01/01/2017 at 1:09 PM

    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!

    Reply
    • Cotter Crunch

      01/01/2017 at 3:23 PM

      Haha I so agree! I love me some duck too! Great minds! I need a goose recipe. Send it my way. YUM!

      Reply
      • Charlie

        01/01/2017 at 3:31 PM

        No Problem!

        Reply
  21. JEnnifer

    01/23/2016 at 7:14 AM

    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!

    Reply
    • Cotter Crunch

      01/23/2016 at 8:25 AM

      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!

      Reply
      • Jennifer

        01/23/2016 at 9:15 AM

        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?

        Reply
        • Cotter Crunch

          01/23/2016 at 9:27 AM

          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?

          Reply
        • Jennifer

          01/23/2016 at 9:40 AM

          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

          Reply
          • Cotter Crunch

            01/23/2016 at 9:51 AM

            I think that will work best. Feel free to message me on my FB page or on twitter. Email is cottercrunch@hotmail. xxoo

  22. Helen @ scrummy lane

    11/16/2015 at 10:41 AM

    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.

    Reply
    • Cotter Crunch

      11/17/2015 at 4:10 PM

      Thank you friend! It’s a favorite here for sure

      Reply
  23. Krysten

    11/15/2015 at 9:28 PM

    I am with you! I don’t like turkey! But this sounds AMAZING!!!

    Reply
    • Avatar photoLindsay Cotter

      09/25/2018 at 1:10 PM

      Woohoo! Thanks, my dear. 🙂

      Reply
  24. Ashley @ Fit Mitten Kitchen

    11/15/2015 at 5:07 PM

    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 😉

    Reply
    • Cotter Crunch

      11/15/2015 at 5:48 PM

      you can so do it! it’s easy! Promise

      Reply
  25. [email protected]

    11/15/2015 at 8:41 AM

    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. 🙂

    Reply
    • Cotter Crunch

      11/15/2015 at 1:45 PM

      let’s just have quiche and call it a day! always good, right?

      Reply
  26. Sonali- The Foodie Physician

    11/14/2015 at 4:39 PM

    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 🙂

    Reply
  27. Jess

    11/14/2015 at 3:39 AM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:38 AM

      YES!! Do it! keep me posted. xxoo

      Reply
  28. Laura @ Sprint 2 the Table

    11/13/2015 at 9:10 PM

    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.

    Reply
    • Cotter Crunch

      11/14/2015 at 8:44 AM

      mmmm steak –> BEST THANKSGIVING EVER

      Reply
  29. Chris

    11/13/2015 at 5:21 PM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:42 AM

      thats how my husband feels about lamb! haha. P.s. Good to hear from you!

      Reply
  30. Jessica @ Nutritioulicious

    11/13/2015 at 4:52 PM

    Omg I’m totally making this next weekend! Look out for it on my Menu Plan Monday post! ?

    Reply
    • Cotter Crunch

      11/14/2015 at 8:38 AM

      oh yea! can’t wait! thanks friend

      Reply
  31. Laura @ This Runner's Recipes

    11/13/2015 at 2:07 PM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:46 AM

      Yes, roasted chicken for 364 days! haha

      Reply
  32. Jess @hellotofit

    11/13/2015 at 12:14 PM

    I’m not a big fan of turkey, either! At Thanksgiving I tend to fill up on the sides, rather than turkey. Looks delish!!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:48 AM

      sides are where it’s at!

      Reply
  33. Katie | Honestly Nourished

    11/13/2015 at 11:27 AM

    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

    Reply
    • Cotter Crunch

      11/14/2015 at 8:44 AM

      oh no! you poor thing. It is so not fun. Chicken or fish for you! <3

      Reply
  34. Rebecca @ Strength and Sunshine

    11/13/2015 at 10:37 AM

    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

    Reply
    • Cotter Crunch

      11/14/2015 at 8:44 AM

      i’d eat your chicken any day! love your recipes. FLAVOR BOMB!

      Reply
  35. Arman @ thebigmansworld

    11/13/2015 at 10:13 AM

    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 😉

    Reply
    • Cotter Crunch

      11/14/2015 at 8:45 AM

      now that is pure genius!

      Reply
  36. Brittany @ Barr & Table

    11/13/2015 at 9:49 AM

    We eat A LOT of chicken in my house so this will definitely be on the menu soon 🙂

    ★★★★★

    Reply
    • Cotter Crunch

      11/14/2015 at 8:45 AM

      YES!! so glad. hope you are settling in well

      Reply
  37. Laura @ Mommy Run Fast

    11/13/2015 at 9:36 AM

    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!

    Reply
    • Cotter Crunch

      11/13/2015 at 9:38 AM

      agreed! it’s the extra crispy texture, right?

      Reply
  38. Christine @ Love, Life, Surf

    11/13/2015 at 9:27 AM

    This looks amazing!! And so easy. Hmmm, need to go find myself a dutch oven!

    Reply
    • Cotter Crunch

      11/13/2015 at 9:37 AM

      you can easily just transfer pot the pot to a pan. NO prob!

      Reply
  39. Jen

    11/13/2015 at 8:59 AM

    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!

    Reply
    • Cotter Crunch

      11/13/2015 at 2:49 PM

      perfect!!!! keep me posted

      Reply
  40. Shashi at RunninSrilankan

    11/13/2015 at 8:33 AM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:50 AM

      OMG i love cornish game hen! Heading to your house for turkey day! i mean cornish hen day! haha

      Reply
  41. Erin @ The Almond Eater

    11/13/2015 at 8:27 AM

    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.

    Reply
    • Cotter Crunch

      11/14/2015 at 8:49 AM

      So thought of you! My food twin

      Reply
  42. Michelle @ Running with Attitude

    11/13/2015 at 8:14 AM

    Another amazing looking recipe! Roast chicken is a winter favorite – can’t wait to try this one 🙂

    Reply
    • Cotter Crunch

      11/13/2015 at 3:00 PM

      oh yea! keep me posted! I think you’d love.

      Reply
    • Cotter Crunch

      11/14/2015 at 8:48 AM

      let me know when you do! <3

      Reply
  43. Katie @katiesfitscript

    11/13/2015 at 8:10 AM

    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)

    Reply
    • Cotter Crunch

      11/13/2015 at 9:52 AM

      haha yes! world market is the best! <3 you

      Reply
  44. Emily @ My Healthyish LIfe

    11/13/2015 at 7:55 AM

    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.

    Reply
    • Cotter Crunch

      11/14/2015 at 8:49 AM

      you are so right. I guess there is just a slight difference, right?

      Reply
  45. Susie @ Suzlyfe

    11/13/2015 at 7:52 AM

    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.

    Reply
    • Cotter Crunch

      11/13/2015 at 3:00 PM

      hehe dutch oven. ANd p.s I’ll try your turkey if you eat rice. LOL!

      Reply
    • Carla

      03/23/2016 at 2:15 PM

      Mine too! Every. Single. Time.

      Reply
      • Cotter Crunch

        03/23/2016 at 2:29 PM

        too funny!

        Reply
  46. Taylor @ food faith fitness

    11/13/2015 at 7:32 AM

    This looks oh so good! Beautiful pictures girl! 🙂

    Reply
    • Cotter Crunch

      11/13/2015 at 7:42 AM

      LOL! I love you. <3

      Reply
  47. Blair

    11/13/2015 at 6:18 AM

    Oh, this sounds incredible! I love the sweet-and-savory combo. And you know what? No one will miss the Turkey!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:51 AM

      i totally agree! besides, pumpkin pie is the real winner here, right? haha

      Reply
  48. Megan @ Skinny Fitalicious

    11/13/2015 at 6:09 AM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:50 AM

      oh i’d so eat grilled! yea! that i like.

      Reply
  49. Michele @ paleorunningmomma

    11/13/2015 at 5:01 AM

    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!

    Reply
    • Cotter Crunch

      11/14/2015 at 8:50 AM

      it was so bad. He can’t look at sweet potato casserole the same either. haha

      Reply

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Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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