This orange herb roasted chicken is marinated for several hours in orange juice and an herb mixture for an effortless and elegant meal.

It’s good to be home after spending the past week in New England with my two youngest sons. They were competing in a high school speech and debate tournament, and we had a fun and exciting time as each of them qualified for the Regional Tournament this spring.

What was not so fun each day was having to navigate hotel breakfasts, store bought lunches, and restaurant dinners, trying to make sure that all of the food we ate was gluten-free.

Needless to say, I was a bit impatient to return to my kitchen where I could find all of my gluten-free ingredients and prepare a delicious home cooked meal.

John and Nicole had made sure the refrigerator was well stocked upon our return. During one of their trips to the local supermarket, they were excited to find organic whole chickens.

This would make the perfect, nutritious dinner to start off the week. I love organic chicken; it’s fresh, sweet, and flavorful.

It was bitterly cold in New England. Snow fell, and ice covered the windows. Back home, it’s slightly warmer, but there’s still snow on the front lawn. My roasted chicken needed a taste of summer: oranges and fresh herbs.

Pro tips and recipe notes

If you have never made a roast chicken before, make sure to remove any giblets (the little bundle of parts found inside the cavity of the chicken) and rinse under cold water – inside and out.

Let me show you how easy it is to make.

Instructions

*Free printable recipe card is available at the end of the post.

I oven roast the whole chicken at 375℉ for a crisp, dark skin on the outside while holding the moisture in and keeping the meat juicy. A good rule of thumb is to bake 20-25 minutes per pound. The chicken is done when the thigh releases clear juices when pricked deeply with a fork.

This is such an effortless and elegant meal. The chicken is marinated for several hours in orange juice and an herb mixture of garlic, oregano, marjoram, rosemary, basil, salt and chili powder. Then the chicken roasts for a little more than an hour and a half in the oven, warming the whole house.

My four children all love the drumsticks, but alas the chicken only has two legs! So I always make some extra drumsticks. Marinated with the same herb rub, the drumsticks are broiled right after the whole chicken is done.

Serve with your favorite side: wild rice or roasted potatoes. The possibilities are endless. Enjoy, friends!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

Love chicken? Try these recipes

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One-Pan Chicken Alfredo This is a perfect easy meal with creamy deliciousness in every forkful.

Grainless Crispy Chicken Nuggets These are coated in a spicy batter before frying. Absolutely delicious and go from stovetop to your table in 30 minutes flat.

One-Pan Roast Chicken And Potatoes Tender marinated chicken thighs baked in their own juices on a bed of vegetables, sausage, and potatoes is an easy delicious one-pan meal. Perfect for a simple weeknight dinner.

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