Balsamic and orange roast chicken

Savor the rich flavors of this Balsamic and Orange Roast Chicken recipe. Succulent whole chicken marinated with zesty oranges, balsamic vinegar, brown sugar, and rosemary, then roasted to perfection. Served with a refreshing arugula and feta cheese salad. An easy yet gourmet meal perfect for any occasion!

  • 01 Apr 2025
  • Cook time 95 min
  • Prep time 20 min
  • 6 Servings
  • 8 Ingredients

Balsamic and orange roast chicken

Discover the delightful blend of tangy balsamic vinegar and zesty oranges with this Balsamic and Orange Roast Chicken recipe. This dish is perfect for a family dinner or a special occasion, bringing together the fresh flavors of citrus and aromatic rosemary to create a mouth-watering roast chicken.

Ingredients:

2 oranges
300g
2 tbsp vinegar
30g
2 tsp brown sugar
6g
3 lb whole chicken
1360g
1 tbsp rosemary
16g
1 tbsp olive oil
14g
5 cups arugula
100g
1/3 cup feta cheese
72g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare Marinade:
- Zest one of the oranges and set the zest aside.
- Juice both oranges into a small mixing bowl.
- To the orange juice, add the balsamic vinegar and brown sugar. Stir until the sugar is dissolved.
3. Prepare the Chicken:
- Rinse the whole chicken under cold water and pat dry with paper towels.
- Rub the chicken with olive oil both inside and out.
- Sprinkle the entire chicken with chopped rosemary, ensuring an even coating.
4. Combine and Marinate:
- Pour the prepared orange juice mixture over the chicken, ensuring it is evenly coated.
- Allow the chicken to marinate for at least 30 minutes, or up to 2 hours in the refrigerator for better flavor penetration.
5. Roast the Chicken:
- Transfer the marinated chicken to a roasting pan.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
- During the roasting process, you can baste the chicken occasionally with the pan juices for additional flavor and moisture.
6. Prepare Salad:
- While the chicken is roasting, prepare the arugula salad.
- In a large bowl, combine the fresh arugula with the crumbled feta cheese.
- Mix gently to evenly distribute the feta.
7. Serving:
- Once the chicken is fully roasted, remove it from the oven and let it rest for about 10 minutes to retain its juices.
- Carve the chicken into desired portions and serve alongside the fresh arugula and feta salad.
- Drizzle some of the pan juices over the chicken and salad for added flavor.

8. Garnish and Enjoy:
- Garnish the plated dish with the reserved orange zest for a fresh, citrusy touch.
- Serve immediately and enjoy your flavorful Balsamic and Orange Roast Chicken!

Tips:

- For more intense flavors, marinate the chicken in the orange juice, balsamic vinegar, and rosemary mixture overnight.

- Ensure the chicken skin is dry before roasting. This helps achieve a crispy texture.

- Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) when fully cooked.

- Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, making the meat more tender and flavorful.

- Toss the arugula and feta cheese with a light dressing of olive oil and balsamic vinegar just before serving for a fresh and vibrant side salad.

With its unique combination of balsamic vinegar, oranges, and rosemary, this roast chicken is sure to be a hit at your dinner table. Paired with a refreshing arugula and feta salad, it makes for a balanced and flavorful meal. Enjoy the delightful fusion of tastes and the satisfaction of cooking a wonderful dish!

Nutrition Facts
Serving Size320 grams
Energy
Calories 750kcal37%
Protein
Protein 60g41%
Carbohydrates
Carbohydrates 8g2%
Fiber 1.47g4%
Sugar 6g6%
Fat
Fat 55g62%
Saturated 16g51%
Cholesterol 210mg-
Vitamins
Vitamin A 280ug31%
Choline 150mg27%
Vitamin B1 0.21mg17%
Vitamin B2 0.58mg45%
Vitamin B3 16mg97%
Vitamin B6 0.71mg42%
Vitamin B9 50ug12%
Vitamin B12 0.83ug34%
Vitamin C 30mg32%
Vitamin E 0.80mg5%
Vitamin K 30ug25%
Minerals
Calcium, Ca 160mg12%
Copper, Cu 0.21mg24%
Iron, Fe 3.61mg33%
Magnesium, Mg 60mg14%
Phosphorus, P 410mg33%
Potassium, K 640mg19%
Selenium, Se 55ug97%
Sodium, Na 350mg23%
Zinc, Zn 6mg51%
Water
Water 190g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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