Herbs de Provence Orange Roasted Chicken

This Herbs de Provence Orange Roasted Chicken recipe is as delicious as it is pretty. The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world.

Course Main Course
Cuisine French
Keyword chicken for family dinner, good weeknight meal
Prep Time 2 hours 25 minutes
Cook Time 45 minutes
Total Time 3 hours 10 minutes
Servings 4
Calories 712 kcal
Author Valentina K. Wein


  • zest of 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
  • 1/4 cup olive oil
  • 1 (3-pound) whole cut up chicken, bone-in, skin-on
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon paprika
  • 1 Navel orange, sliced for garnish
  • salt and freshly ground black pepper


  1. 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 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 (in case it leaks) and then into the refrigerator to marinate for at least 3 hours and up to overnight.
  2. When you are ready to roast, preheat the oven to 375°F and remove the chicken from the refrigerator.

  3. In a tiny bowl, combine the softened butter with the paprika and the remaining orange zest. Season to taste with salt and pepper.
  4. Remove the chicken pieces from the bag (keep the marinade in the bag!) and place them in 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. Now pour the marinade over all of the chicken and put it in the preheated oven.
  5. Roast the chicken just until it's cooked through, about 30 to 45 minutes. Use a spoon to baste the chicken. 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.

  6. Let the chicken sit for at least 10 minutes before serving. Garnish with slices of orange and reserved fresh herbs.