3. Apply the Glaze and Roast
– Place in Roasting Pan: Place the seasoned chicken into a roasting pan or oven-safe skillet, breast side up.
– First Glaze Application: Pour half of the orange glaze over the chicken, using a brush or spoon to ensure it’s evenly coated.
– Roast the Chicken: Put the roasting pan in the preheated oven and roast for 60–90 minutes. Cooking time may vary based on the size of the chicken.
– Baste Midway: About halfway through the cooking time (around 30–45 minutes), baste the chicken with the remaining glaze. This enhances the flavor and promotes a deeper golden color.
– Check for Doneness: The chicken is done when the internal temperature reaches 74°C (165°F), or when the juices run clear when the thickest part of the thigh is pierced.
4. Rest and Serve
– Remove from Oven: Carefully take the roasting pan out of the oven. Be cautious of hot juices and steam.
– Let it Rest: Allow the chicken to rest for 10–15 minutes. Resting is crucial as it lets the juices redistribute throughout the meat, resulting in a juicier chicken.
– Carve the Chicken: Using a sharp knife, carve the chicken into desired pieces—breasts, thighs, legs, and wings.
– Serve: Arrange the chicken pieces on a serving platter. Garnish with the roasted orange slices and fresh thyme sprigs if desired. Serve with your favorite sides.
