Iron pan out of the oven with roasted chicken, carrots and potatoes.

Nanette’s Oven Roasted Orange Chicken

One of my favorite recipes when entertaining family and friends is my oven roasted orange chicken.  It’s easy, elegant and so flavorful!

I find that the best way to give roast chicken some depth is to baste it with a flavorful liquid. My liquid of choice is orange juice.  Not only does it add a sweet, tangy flavor to the crispy skin, it also creates a ready-made sauce that can be spooned over sweet potatoes or rice.

Bon Appétit!


  • 1 whole organic chicken, cut up
  • 12 oz can of frozen concentrated orange juice


  1. Remove frozen orange juice can from the freezer an hour or two before hand so it will melt
  2. Preheat oven to 350°F
  3. Pour orange juice over the whole chicken
  4. Place in preheated oven and bake for 1 hour, basting occasionally
  5. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing
  • Cook’s Note: To check the chicken for doneness, insert a instant read thermometer into the thickest part of the thigh.  It should register at 165 degrees.>



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