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garlic roasted chicken in a Dutch oven

Orange Honey Garlic Roasted Chicken

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


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


  • 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)
  • 12 tbsp oil or fat (like butter) for the coating the pan. Start with 1 tbsp.
  • Optional herbs/thyme to garnish.


  1. 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
  2. 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)
  3. Combine your juice, olive, oil, garlic, and honey, balsamic vinegar, lemon juice, onion salt, pinch of salt/pepper in one small bowl. Mix well.
  4. Before you add your chicken to the pan, make sure it’s hot enough and well oiled to prevent skin from sticking. (See Notes)
  5. 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
  6. Place oranges around chicken in the dutch oven.
  7. Cook on medium heat covered for 25 minutes on stove.
  8. While Chicken is on stove, Preheat oven to 450F for later use.
  9. 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.
  10. 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.
  11. Skin should be crispy on top.
  12. Remove and spoon any extra juice from pot and coat it again over chicken.
  13. Serve with veggies or salad!

See notes if you don’t have a dutch oven or oven safe pot.


  • 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!
  • 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

Keywords: roast chicken, healthy, paleo, one pot meal, dairy free, gluten free dinner