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sliced chicken with crispy skin and orange slices

Herbs de Provence Orange Roasted Chicken

Valentina K. Wein
Herbs de Provence Orange Roasted Chicken recipe is always a crowd pleaser. The combination of the herbs with the tangy citrus, seeping into the succulent chicken, is out of this world.
5 from 5 votes
Prep Time 10 mins
Cook Time 45 mins
Marinating Time 2 hrs
Total Time 2 hrs 55 mins
Course Main Course
Cuisine French
Servings 4 to 6
Calories 509 kcal


  • 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, divided
  • 1 approximately 3½ pound whole cut up chicken, bone-in, skin-on
  • ¼ cup unsalted butter, softened
  • ½ teaspoon paprika
  • teaspoon salt
  • 1 Navel orange, sliced for garnish
  • salt and freshly ground black pepper


  • 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.


Calorie count is only an estimate.
Keywords chicken for dinner parties, citrus recipes, chicken for family dinner
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