Crispy Orange Chicken

Recipe by ratherbeswimmin
READY IN: 1hr 30mins




  • In a small bowl, combine the marinade ingredients; stir to blend.
  • Taste and adjust seasonings.
  • Put the chicken in a big bowl; starting around the main body cavity, carefully slip your hand under the skin, making sure not to break it ( you may need to use gloves if you have long fingernails).
  • Pat the marinade under the skin, than all over the bird on top of the skin.
  • Cover the chicken and refrigerate for at least a few minutes or up to 8 hours (you can also do this in a zip-lock plastic bag).
  • Preheat the oven to 425°; place the orange slices in the cavity of the chicken.
  • Put the chicken, breast-side up, in a roasting pan on a rack or on a vertical roaster.
  • Add the water to the pan.
  • Roast the chicken for 45 minutes to 1 hour, or until the juices run clear when a thigh is pierced with a knife (halfway through cooking, add a little more water if needed to keep the juices from burning).
  • Let the chicken rest 10 minutes before carving.
  • Carve the chicken and arrange on a serving platter.
  • Place the orange slices in the pan with the juices and cook over med-high heat until slightly thickened, about 3 minutes; pour the juice over the chicken and serve immediately.