Курица с апельсинами в духовке

Herb roasted chicken

Herb roasted chicken whole – one of the traditional festive dishes that takes the most honorable place on the table. Today we have a dish for true gourmets, as the meat turns out with a delicate taste and aroma of citrus.
5 from 1 vote
Cook Time 1 hour 35 minutes
Marinating Time (min.) 12 hours
Total Time 13 hours 35 minutes
Cuisine European
Servings 10 people
Calories 1546 kcal


  • 1 teaspoon
  • 1 tablespoon
  • 1 chopping board
  • 1 knife
  • 1 mix bowl
  • 1 oven bag
  • 1 baking mold optional baking sheet


  • 1.7 kg chicken carcass
  • 2 pcs orange
  • 40 ml soy sauce
  • ¼ tsp turmeric
  • 2 cloves garlic
  • ¼ tsp salt
  • ¼ tsp pepper optional mixed peppers
  • 1 tbsp vegetable oil


  • Prepare everything you need. Rinse the chicken, especially inside. Also check for any remaining feathers and remove them if necessary.
    Necessary ingredients
  • For the marinade, squeeze the juice of one orange into a bowl. It turned out to be 70 milliliters. Pour in vegetable oil and soy sauce.
    2 pcs orange, 1 tbsp vegetable oil, 40 ml soy sauce
    Orange juice, vegetable oil, soy sauce
  • Add ground pepper, turmeric, salt, and minced garlic.
    ¼ tsp turmeric, ¼ tsp salt, ¼ tsp pepper, 2 cloves garlic
    Ground pepper, turmeric, salt, garlic
  • Mix well.
    Stirring the sauce
  • Place the chicken in a bag or roasting bag. Pour in the prepared mixture.
    1.7 kg chicken
    Pouring the sauce to the chicken
  • Tie the bag tightly, releasing the air from the inside, and use your hands to distribute the marinade over the chicken, rubbing it into the meat. Leave it in the refrigerator for 12-24 hours to allow the chicken to marinate well. If you don’t have much time, you can cut the orange into large pieces to enhance the taste and aroma, and place them inside the carcass. Before starting to bake, take the chicken out in advance, 2-3 hours in advance, so that it has time to warm up to room temperature.
    Marinating chicken in a baking sleeve
  • Preheat the oven to 170 ℃ and place the baking dish or baking sheet with the chicken. Cook for an hour. The bag will inflate significantly, so it should be placed closer to the lower rack of the oven. Thanks to the airtight packaging, the chicken will cook very well during this time. Carefully cut the top of the bag and, pouring the juice from the bottom of the dish over the chicken, return it to the oven for 10-15 minutes to brown the skin.
    Watering the chicken with the released juice
  • Arrange slices of orange, pour over the melted fat, and bake for another 5-10 minutes.
    2 pcs orange
    Putting an orange on top of a chicken
  • The chicken with oranges in the oven is ready. The meat is tender, juicy, with a delicate citrus aroma, the intensity of which depends directly on the marinating time.
    Herb roasted chicken


Calories: 1546kcalCarbohydrates: 1gProtein: 0.5gFat: 171gSaturated Fat: 51gPolyunsaturated Fat: 36gMonounsaturated Fat: 76gTrans Fat: 0.01gCholesterol: 145mgSodium: 277mgPotassium: 13mgFiber: 0.1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.3mgCalcium: 2mgIron: 0.1mg




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