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

Orange Honey Garlic Roasted Chicken

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4.8 from 9 reviews

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


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


Units Scale
  • 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


  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 (1/4 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.


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


  • 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