Kid-Friendly Orange Roasted Chicken

Simple Gourmet Orange Roasted Chicken from eMeals

If you’re in search of a budget-friendly meat that’s easy to prep and pop in the oven, you can’t go wrong with a whole chicken. It’s one of the most affordable meats per pound, and is an all-around crowd-pleaser with picky eaters. Our Orange Roasted Chicken is great for a school night, because you can rub the butter mixture on it, toss it in the oven, set the timer, and forget about it while you get the kids started on homework and the side dishes simmer away (we suggest steamed broccoli and rice). Let the chicken rest a few minutes before slicing it up to serve. If you happen to have leftover meat, it makes a great filling for quesadillas and baked potatoes!

For more little-one approved recipes that are sure to please, check out our Kid-Friendly meal plan.


Orange Roasted Chicken
Serves: 6
  • 2 tablespoons butter, softened
  • 2 cloves garlic, minced
  • 1 (5-lb) whole chicken
  • ½ teaspoon salt, ½ teaspoon seasoned pepper
  • ½ cup fresh orange juice
  • ¼ cup orange marmalade
  • ¼ cup chicken broth
  1. Preheat oven to 350°F. Stir together butter and garlic. Rub mixture under skin of chicken; sprinkle outside with salt and pepper. Place chicken in a lightly greased roasting pan; add orange juice to pan.
  2. Bake 50 minutes.
  3. Whisk together marmalade and broth.
  4. Increase oven temperature to 425°F. Brush chicken with marmalade mixture. Bake 15 minutes longer or until a thermometer inserted into thigh registers 170 degrees.


4 thoughts on “Kid-Friendly Orange Roasted Chicken

  1. Jenni

    I think I will try this with chicken breasts and just adjust the cook time. My family doesn’t like dark meat, but this sounds delish!


    1. JP

      That’s a great idea -and I always have frozen chicken breasts on hand. -Do you have any idea if this would work cooking the chicken breast straight from frozen? I usually thaw first, but cooking from frozen would eliminate one step (and thawing in the micro tends to yield some chewier parts, whereas thawing in the refrigerator takes up valuable space).

      1. Ashley Leath

        Hi Donna,

        We haven’t tested this using boneless, skinless chicken breasts, but it’s worth trying. I’d guess around 25-35 minutes depending on the size of your chicken breasts, but keep a close eye and check the meat for doneness so that it doesn’t overcook. Hope that helps!

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