Easy Honey Orange Baked Chicken

By carvalhohm

Ingredients

• 1 (3 to 3/12 pound) whole chicken
• 1 tablespoon kosher salt
• 6 tablespoons honey
• 3 tablespoons light soy sauce
• 1 orange, zested
• 1 tablespoon orange juice
• 1 tablespoon toasted sesame oil

Preparation

Step 1

Preheat oven to 400 degrees.

Place zest from the orange into a small bowl. Warm honey in microwave fro 10 seconds to liquefy. Combine the honey, soy sauce, orange zest, orange juice, and sesame oil. Sir to mix well.

Rinse and pat chicken damp. Season the chicken both inside and out with kosher salt.

Cut the zested orange into 8 chunks and stuff into the cavity of the chicken.

Using pastry brush, brush the honey mixture over the chicken. Place chicken breast-side down in roasting pan. Bake for 350 degrees for 45 minutes. Turn chicken to breast-side up. Brush again with honey mixture and bake until browned about 30 minutes more or until instant-read meat thermometer inserted in the thickest part of the thigh registers 180 degrees.


Remove chicken from oven, burst the remaining honey blend over the chicken. Transfer to a platter or cutting board to rest for 10 minutes before serving.

Drizzle the carved chicken with any remaining pan juices and serve.

*For Rotisserie Oven:*

Arrange a small wire rack, steaming tray, or chopstick frame inside of a medium oven-proof glass dish. Rest the chicken, breast side up, on top.

Place the multi purpose pan onto the lower shelf position 3. Center the dish on the pan. Do not cover.

Program oven: Bake 350 degrees for 45 minutes.

Bake until lightly browned, about 15 minutes.

Using a pastry brush, brush the honey mixture over the chicken breast, then rotate chicken to breast side down. Brush the honey mixture over the chicken bottom and sides and return to the chicken to the oven.

Continue to cook another 30 minutes, or until instant-read meat thermometer inserted in the thickest part of the thigh registers 180 degrees.

Remove chicken from oven, burst the remaining honey blend over the chicken. Transfer to a platter or cutting board to rest for 10 minutes before serving.

Drizzle the carved chicken with any remaining pan juices and serve.