Orange-glazed chicken with vegetables

Name: Orange-glazed chicken with vegetables
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: Chicken whole 2.6 lbs; Oranges ½; Orange juice 3.5 oz; Acacia honey 2 spoonfuls; Soy sauce 2 spoonfuls; Mustard 1 spoonful; Garlic 2 cloves; Rosemary 1 sprig; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Sweet potatoes (or yams) 1.5 lbs; Cauliflower to be cleaned 10.5 oz; Broccoli to be cleaned 3.3 cups; Carrots 1 cup; Onions 2.5 oz; Thyme to taste; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 45 min
Cook time: 60 min
Serving: 4
Cost: Low
Note + marinating time in the fridge (at least 30 min.)

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PRESENTATION

Recipe by
Sebastian Fitarau

Orange-Glazed Chicken with Vegetables is a natural stand-in for classic roast chicken with potatoes, and the marinade is what makes it worth the swap. Orange juice, honey, soy sauce, and mustard combine to build a shiny, golden lacquer during roasting, leaving the skin crisp and the meat tender and juicy — balanced cleanly between sweet and savory.

A whole chicken and a full spread of sweet potatoes, carrots, broccoli, cauliflower, and onion go into one baking pan together, seasoned with thyme and rosemary. As the chicken roasts, its juices fold into the vegetable seasoning and deepen everything in the pan. The key to that uniform, lacquered finish is brushing the chicken repeatedly throughout cooking — worth doing for Sunday lunch, and exactly the kind of thing to pull out at Christmas.

INGREDIENTS

For the chicken: Chicken 2.6 lbs (1.2 kg) - whole; Oranges ½; Orange juice 3.5 oz (100 g); Acacia honey 2 spoonfuls; Soy sauce 2 spoonfuls; Mustard 1 spoonful; Garlic 2 cloves; Rosemary 1 sprig; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

For the vegetables: Sweet potatoes (or yams) 1.5 lbs (700 g); Cauliflower 10.5 oz (300 g) - to be cleaned; Broccoli 3.3 cups (300 g) - to be cleaned; Carrots 1 cup (130 g); Onions 2.5 oz (70 g); Thyme to taste; Rosemary to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Orange-glazed chicken with vegetables

To prepare the orange-glazed chicken with vegetables, start with the marinade: pour the strained orange juice 1, the honey 2 and the oil 3 into a bowl.

Also add the soy sauce 4, the mustard 5 and the grated orange zest 6.

Finally add the salt, pepper 7 and the crushed (or minced) garlic 8. Mix everything together 9.

Now take the whole chicken and pat it dry with paper towels, then salt and pepper both the outside and the cavity 10. Insert half an orange into the cavity 11 and the sprigs of rosemary 12.

Tie the chicken so it keeps its shape after cooking: take an oven roasting band, wrap it around the ends of the drumsticks 13, then stretch it and turn it behind the breast. Brush the chicken with two thirds of the marinade 14 and let it marinate in the refrigerator for at least 30 minutes (even better, for 2 hours). In the meantime, prepare the vegetables: peel the carrots and cut them into large pieces 15.

Peel the sweet potatoes and cut them into quarters 16, then reduce them to chunks roughly the same size as the carrots 17. Break the cauliflower into florets and cut them so they are more or less the same size as the other vegetables 18.

Do the same with the broccoli 19, then peel and cut the stem into chunks as well 20. Finally, trim and cut the onion into large pieces 21.

After the chicken has marinated, place it in the center of a baking tray 22, then arrange the vegetables all around it 23 and scent with sprigs of thyme and rosemary 34.

Season the vegetables with salt, pepper and oil 25. Bake in a preheated conventional oven at 374°F for about 60 minutes, brushing the chicken with the remaining marinade every 20 minutes 26. During the last 10 minutes, increase the temperature to 410°F to make the skin golden and crispy. The cooking time may vary depending on the size of the chicken: before removing from the oven, pierce the thigh with a skewer and check that clear juices run out; if the juices are pink, extend the cooking time. If you have a kitchen thermometer, you can measure the internal temperature which should reach about 167°F. Once cooked, remove from the oven 27.

Plate the roast chicken with its vegetables 28, drizzling it with the cooking juices 29. Your orange-glazed chicken with vegetables is ready to be served and carved 30!