Spruce up your roasted whole chicken with this easy and delicious Hoisin Orange Roasted Whole Chicken. Brings wonderful flavour to plain chicken!
I am firmly of the belief that we eat with our eyes first, so it's no wonder I was immediately attracted to this chicken when I spotted it in Better Homes and Gardens magazine. And since I love cooking a whole chicken (but always struggle with ways to spruce it up!), this one went was destined to go on the menu.
While I intended to make it "as written", when I had my chicken and oranges in front of me though, it just seemed to be calling for a bit of a different treatment. So I mixed up an Asian-inspired Hoisin sauce mix and used it as a glaze.
And when it was done, I realized that it would be great to take that hoisin-glazed bacon and the roasted oranges and translate it in to another meal, with my leftover chicken.
As for this chicken, as expected, the roasting with the lovely orange and bacon topping infused the chicken breast with lovely flavour and kept the chicken exceptionally moist. To serve, I cut off the breast meat and enjoyed it warm a drizzle of the roasted orange.
Afterwards, I removed the rest of the chicken meat and reserved the bacon and the balance of the roasted oranges for a next-day salad.
Be sure to check the weight of your chicken beforehand and adjust the roasting time accordingly. You may need to roast a bit more or less.
I used clementines, since I had a lot around, but any orange variety would work here.
If you want to cut your oranges to end up with the prettiest slices, cut your oranges in half from top to bottom, then take a half and lay cut side down on a cutting board, with the stem end to the right. Slice off and discard the stem end, then keep slicing from there and you will have pretty orange slices.
What to serve with Hoisin Orange Whole Roast Chicken: with it's Asian flavours, this chicken would go well with fried rice or noodles, or skip the carbs and do a quick, Asian stir fry of mixed vegetables.
Hoisin Orange Whole Roast Chicken
- 5 clementine oranges, or the orange of your choice
- 4 lb whole chicken
- 4 slices bacon
- Salt and freshly ground pepper
- 3 Tbsp hoisin sauce
- 1 tsp Asian Chili Garlic sauce
- 1 clove garlic, minced
- 1/3 cup soy sauce
- 1 Tbsp honey
- 1 Tbsp toasted or regular sesame oil
- 1/4 tsp fresh ginger minced
- Diced green onion, for garnish
- Preheat oven to 450F.
- Halve all the clementines. Thickly slice four of the halves, then cut into half moons. Set aside.
- Prepare Hoisin glaze by stirring together all ingredients. Set aside.
- Prepare chicken by rinsing well, then pat dry with paper towel. Season chicken inside and out with 1 tsp of salt and 1/2 tsp pepper. Place one clementine half into the chicken cavity. Twist wing tips under back and tie drumsticks together, if they aren't tied already. Place chicken breast side up in a metal 9x13-ish baking pan.
- Lay bacon lengthwise on chicken breast. Tuck clementine slices under bacon, overlapping them slightly. Place remaining clementine halves around the chicken. Brush a bit of the glaze over top of chicken and on the orange halves.
- Roast chicken in preheated oven for 20 minutes. Remove from oven. Brush a bit more hoisin glaze on chicken. REDUCE OVEN TEMPERATURE TO 350F. Tent chicken with foil and return to the oven. Roast 50-60 minutes, brushing with a bit more glaze about half way through. Remove foil (and set foil aside for now), brush with remaining glaze and roast uncovered an additional 10 minutes, or until thermometer inserted in the thigh registers at least 170F.
- Remove from oven. Tent loosely with foil and let chicken rest for 10 minutes.
- To serve, squeeze one roasted clementine over chicken. Slice and serve.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.