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Roasted Orange Rosemary Honey Glazed Chicken

Rated as 4.33 out of 5 Stars
16

"This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus."
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Ingredients

3 h 20 m servings 777
Original recipe yields 8 servings

Directions

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  1. Sprinkle chicken with salt and place in a large glass or plastic bowl.
  2. Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  5. Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Footnotes

  • Cook's Note
  • A lot of the orange glaze remains in the pan. I usually mix it into the rice or it can be strained and thickened with a bit of cornstarch and poured over the rice.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 777 calories; 42.3 39 59.7 240 1074 Full nutrition

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Reviews

Read all reviews 90
  1. 108 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial r...

Most helpful critical review

Not bad,but not as good as I was hoping.

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I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial r...

These are my favorite types of recipes, ones that can be made with things I already have on hand. I made this just as written, the only change was that I only used about half the honey because t...

It was delicious. I didn't use orange zest ,but used lemon zest. Family said it was finger licking good. Will be made for Rosh Hashannah. We did not find it too sweet at all. Use some sauce ov...

This sounds yummy! I'm going to try boneless chicken thighs...and orange marmalade in lieu of oranges etc!

Made with a whole roast chicken, baked as any other roast chicken. Used less than half the amount of honey, and used olive oil not butter. Added carrots to the roasting pan under the chicken. Ta...

Made this tonight and all I can say is WOW !!! I cooked this according to the directions and the chicken browned to a beautiful caramel color. I didn't have orange zest on hand and had to sub...

This is absolutely one of the best marinades I ever had!! I used whole chicken instead of just legs...people were begging for the recipe!!

I cooked this for the first time today and it is awesome! My husband loves the sweetness of it! And this will be one of our favorite for dinner! I actually cooked the chicken in 350 skin down fo...

Used boneless, skinless breast as that was what I had, so reduced cooking time accordingly (25 plus 20 minutes) and used lemon zest with the orange juice mixture rather than orange zest. Tasted...