Easy ovenbaked orange chicken


( 2 adults and 2 kids )

  • 400 gramscarrots*
  • 500 gramspotatoes
  • onion
  • 2 clovegarlic
  • organic orange
  • 50 gramsbutter- softened
  • whole chicken
  • 100 mlwater
  •  olive oil
  •  sea salt
  •  pepper
* = Good to know - click the ingredient
= See the recipe - click the ingredient

This roast chicken is super tasty, with a mild and yummy hint of orange. And it's super easy to make, as it mostly just minds itself in the oven along with potatoes and carrots. The recipe is intended for two days. Enjoy!


1. Preheat the oven to 225 degrees convection. Peel the carrots. Scrub and wash the potatoes - or just peel them, if they're tricky to get clean. Roughly dice both carrot and potatoes. Finely chop the onion and half of the garlic, and mix in with the carrots and potatoes in an oven-safe pan.

2. Rinse the orange and zest it on the fine side of a grater. Press or finely chop the remaining garlic, and mix it in with the softened butter and orange zest. Now halve the orange and squeeze the juice over the potatoes. Save what's left of the orange.

3. Clean the chicken and pat it dry with kitchen roll. Mix sea salt with a bit of pepper in a cup and rub the mix over the chicken, both inside and outside. Stuff the orange wedges inside the chicken.

4. Pop the birdy on top of the veggies, and work your index finger in between the skin and breastmeat, to make a pocket all the way down both breasts. Fill the pockets with plenty of the butter/orange mix and spread it thoroughly so it covers the whole breast. Rub the outside of the chicken with what's left of the mix.

5. Pour the water into the bottom of the pan and pop it in the oven. Roast the chicken for 10 minutes at 225 degrees. Turn the oven down to 200 and roast for another 50-60 minutes. Once the juices run clear and the meat is white rather than pink, birdy is done! If you want a bit of extra colour in the skin, crank the oven back up to 225 for the last 10-15 minutes or give the bird a run on the grill setting. Remember to keep an eye on it!

6. Take the pan out of the oven, flip the chicken up and pour the rest of the juices over the potatoes. If you want more colour in your spuds, just pop them under the grill while you part the chicken. Serve with the yummy veggies and roasting juices and enjoy!


Save the leftover chicken in the fridge and use it for a delicious chicken soup.

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