Herbs de Provence Orange Roasted Chicken is always a crowd pleaser! The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world!
When you make this Orange Roasted Chicken, the house will be filled with the aromatic Herbs de Provence and essence of orange.
This easy chicken recipe is so impressive. Nobody would expect it only has a few ingredients and can mostly be made ahead of time.
Everyone will be begging for seconds!
What are the herbs in Herbs de Provence?
- Herbs de Provence is a mixture of dried herbs that are typically from the Provence region of France.
- Herbs de Provence is made up of some, all, or various combinations of the following herbs: basil, lavender, marjoram, oregano, rosemary, sage, savory, tarragon and thyme.
How to Make Herbs de Provence Orange Roasted Chicken
- Make the marinade with orange juice, orange zest, garlic and fresh Herbs de Provence, and marinate in the refrigerator for three hours.
- Remove the chicken from the refrigerator about 30 minutes before you're ready to roast. Add it to a baking dish with the marinade.
- Make the basting butter with orange zest, paprika, butter, salt and pepper. Apply this beneath and on top of the chicken skin. Sprinkle with salt and pepper.
- Roast in a preheated 375°F oven just until it's cooked through and the skin is golden, about 40 minutes.
- Strain the marinade into a small pot and bring to a boil. Then turn the heat down and simmer for about 10 minutes. Swirl in a tablespoon of butter and season with salt and pepper. Pour this over the chicken and serve.
(More detailed instructions are below.)
Can you make it ahead?
I would not suggest roasting the chicken ahead of time. It's best as close to the time it comes out of the oven as possible.
Recipe Tips and Substitutions
- This recipe calls for skin-on, bone-in chicken pieces. I find this results in the juiciest and most succulent chicken. You can either remove the chicken from the bones, or leave them in to serve. Likewise, you can remove the skin to serve if you want to.
- You can also make Orange Roasted Chicken with boneless, skinless chicken breasts if your prefer, noting that the baking time will be significantly less -- about half.
- It may seem like the amount of zest called for is a lot -- and it is! It works and the orange flavor is perfect.You can use less if you'd like, but I think you'll want the full amount.
- I wouldn't marinate this for longer than three hours, as long marinating times with citrus can actually dry out the chicken.
- While Herbs de Provence is typically a dried herb mix, I used fresh herbs in this recipe. If you use dry, use about half of the amount.
- If the chicken is cooked through, but the skin hasn't browned yet, place the baking pan under the broiler for about 30 seconds, keeping a close eye on it, as it can go from perfect to too dark in a matter of seconds. Conversely, if you notice the skin becoming too dark before the chicken is cooked, cover it loosely with foil.
- You can use any oranges you'd like -- I prefer Navel because they're consistently super juicy and seedless.
Herbs de Provence Orange Roasted Chicken is an incredibly delicious comfort food that's perfect for casual or elegant entertaining.
What is exactly is a comfort food? Read this article to find out!
I love serving this dish with rice and Little Gem Salad.
Enjoy!
More comforting, delicious chicken recipes:
- Marinated Achiote Chicken
- Roasted Salt Crusted Chicken
- Baked Coconut Mango Chicken
- Cuban Chicken Stew with Alcaparrado
- Skillet Chicken with Apricots and Olives
- Butter Braised Chicken with Fresh Oregano
- Thai Chicken Thighs
Herbs de Provence Orange Roasted Chicken
Ingredients
- ½ cup loosely packed orange zest (from about 5 Navel oranges), divided
- 1 cup fresh orange juice (from about 5 Navel oranges)
- 1 tablespoon garlic, minced
- 2 tablespoons mixed herbs (rosemary, sage, thyme, lavender, oregano), finely chopped -- plus a few sprigs for garnish
- ¼ cup plus 1 tablespoon olive oil
- 1 approximately 3½ pound whole cut up chicken, bone-in, skin-on
- ¼ cup unsalted butter, softened
- ½ teaspoon paprika
- ⅛ teaspoon salt
- 1 Navel orange, sliced for garnish
- salt and freshly ground black pepper
Instructions
- Make the marinade and marinate the chicken. In a medium-sized mixing bowl, combine half of the orange zest with the orange juice, garlic, herbs, and olive oil. (Set aside the remaining zest in the refrigerator for later.) Stir to combine, and pour into a very large zip-lock bag. Add the chicken pieces and move them around to ensure they're all coated with the marinade. Seal the bag, removing as much air as possible from it. Place this bag into a bowl or second bag (in case it leaks), and then into the refrigerator to marinate for about 3 hours.
- Preheat the oven and make the basting butter. About 30 minutes before you're ready to roast, remove the chicken from the refrigerator and preheat the oven to 375°F. In a tiny bowl, combine the ¼ cup of the softened butter with the paprika, remaining orange zest, salt and a few turns of black pepper.
- Add the butter mixture and roast. Add the chicken and marinade to a baking dish that's approximately 9 X 13 X 2 inches. Season both sides of the chicken with salt and pepper and then use your hands to rub the butter mixture under the skin of each piece and on top.
- Roast. Roast the chicken just until it's cooked through, about 40 to 45 minutes. Use a spoon to baste the chicken about halfway through the cooking time, and again when you remove it from the oven. The internal temperature of the thickest part of the breast should be 155°F. (It will cook another 5° or so out of the oven.) Cut into a piece if you're not sure if it's done -- the meat should be tender, juicy, and the skin should be browned and crispy. If the skin isn't golden, place the pan under the broiler for about 30 seconds, watching it closely so it doesn't get too dark.
- Rest the chicken and make the sauce. Use kitchen tongs to remove the chicken pieces from the pan and place them on a large plate to rest. Cover lightly with foil. During this time, pour the now cooked marinade through a fine mesh strainer and into a small pot. Bring to a boil and then reduce the heat to low, and simmer for 10 minutes. Skim off any excess grease, and then add the remaining tablespoon of butter and season to taste with salt and pepper. (Here's How to Season to Taste.) Pour this over the chicken. Garnish with slices of orange, herb sprigs and serve.
Notes
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angiesrecipes
The chicken looks so tender, juicy and flavourful. I love Herbs de Provence..so nice to pair it with orange.
angiesrecipes.com
valentina
Thank you Angie! Enjoy. 🙂 ~Valentina
John / Kitchen Riffs
This looks really good -- outstanding combination of flavors. I'll take my chicken both with bones and skin, please. 🙂
valentina
I'm with you, John! Thanks. 🙂 ~Valentina
Marissa
My mouth is literally watering looking at your photos, Valentina! This chicken looks absolutely melt in your mouth delicious!
valentina
Thank you, Marissa! 🙂 ~Valentina
Eha
Beautiful flavoursome offering which in this house belongs to 'me, me, me' not waiting for the present scarce long, full tables of praising friends ! For health I cook bone- and skinless . . . for flavoir and moisture we may forget at times . . . love the orange variants and shall go to my herb garden usually for the 'bouquet' 🙂 !!
valentina
Thanks, Eha. I bet your herb garden is lovely! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What a fantastic recipe! I agree with you about skin-on, bone-in. It's the best. It's funny how it's become something off the mainstream, though, right? I love that you garnished the chicken with oranage slices!
valentina
Thanks, Jeff. Enjoy! 🙂 ~Valentina
David
Sounds fantastic Valentina! I am saving this to make soon - probably with a guinea fowl I have waiting in the freezer!
valentina
Thanks, David. You always seem to have excellent ingredients in the freezer and pantry. Wish my house was as well stocked. Enjoy! 🙂 ~Valentina
Chef Mimi
Wow. Wonderful! I love all of the orange zest. I don’t love the lavender element so much in herbes de Provence, but I know I’m a minority there. The chicken looks so good I seriously need breakfast now!
valentina
Hi Mimi, I love the taste of lavender too, and it makes for such a beautiful garnish or bouquet. 🙂 ~Valentina
2pots2cook
Beautiful combination of flavours Valentina ! Great photos are so inviting me to make it as soon as possible !
valentina
Thank you, Davorka! 🙂 ~Valentina
Kelly | Foodtasia
How absolutely lovely, Valentina! The orange sauce sounds divine!
valentina
Hi Kelly! Thanks so much and enjoy. 🙂 ~Valentina
Dawn - Girl Heart Food
I used Herbes de Provence all the time … love it, so I know this would be a huge hit in our home. Perfect Sunday supper meal. And that sauce? Yum!!
valentina
Thanks so much, Dawn. Hope you love it! 🙂 ~Valentina
Karen (Back Road Journal)
There is nothing like a good chicken dinner. The orange and herb flavors must make this chicken delicious.
valentina
Many thanks, Karen. 🙂 ~Valentina
Sara
Where does the extra 1T of olive oil get used?
valentina
Hi Sara. I'm so sorry this was confusing. I'm not sure why it said "divided." That was a mistake! The "plus 1 tablespoon" is meant to just be added to the 1/4 cup. Hope I got this back to you in time. Thanks for trying my recipes. ~Valentina
Violet of Ojai, CA
I saved this recipe for more than a year and hesitated to cook it because my daughter said she doesn't like lavender seasoning. I finally dug in and prepared it on the sly just last week. I made some changes. Firstly, I used Valencia oranges, as we have an orchard full of Valencias and they are very sweet and delicious and big! I used the zest from just 2 large oranges and cut the juice to about 2/3 of a cup. I did not use fresh garlic, as my daughter is on a Low-Fodmap diet. She can have some garlic-infused olive oils, so I used that. I used just 1 tablespoon of a wonderful jarred Dried Herbs of Provence by O Organics. Lastly, I used 3 pounds of chicken thighs, because that is what we had. The chicken was to die for! The olive oil was very heavily infused with garlic, so was too strong for my daughter with her sensitive digestive system, but I thought I was in gastronomic heaven. For all of you out there who have not yet served this delicious dish, do it! And don't stint on the garlic unless you have medical reasons or something, because it pushes this dish over the top! Now, where are some more of Valentina K. Wein's recipes?
Valentina
Hi Violet, Thanks you so much for writing in and for trying on of my recipes. I'm thrilled you loved it so much. And so great you could make the little changes for your daughter, so she could partake. You made my day. 🙂 ~Valentina