Who doesn’t love a tender juicy chicken with crisp buttery skin?! I’ve nestled today’s Roasted Chicken Recipe in grilled spring vegetables and topped it with honey orange gravy. This chicken dinner is a great way to celebrate spring, and is simple enough to make any night this week.
One of the very first things I learned to cook was a roasted chicken recipe. And of course being the over-achiever that I am, I immediately followed my mild success with a roasted turkey that I burnt to a crisp.
Such is life. It’s in failure that we learn.
For instance, I learned very quickly that when cooking a bird, stuffing flavor underneath the skin makes a huge difference in the final results… And so does setting the timer. *wink*
There are few dinners as comforting as chicken and gravy.
My family is never short on excitement when they walk in the door and smell the aroma of roasted chicken wafting from the oven. And if there is to be gravy in the mix? Well then, I might as well pull out my tiara for the evening.
This Honey Orange Roasted Chicken Recipe is one of my personal favorites.
I made a simple honey butter with orange zest and massaged it underneath the skin. That way, while the chicken is roasting in the oven the butter is crisping the skin from below and running down over the meat to saturate it with sweet zesty flavor!
The skin gets dark, even brittle in some places, locking in the juicy goodness.
I roasted the chicken in my Swiss Diamond Saute Pan because it’s non-stick so I don’t have to worry about the chicken sticking to the sides of the pan. Plus, it can go from the oven to the stove top for quick gravy making.
I also used a Swiss Diamond Double Burner Grill Pan to grill some fresh spring asparagus and green beans indoors! This pan is a great alternative to outdoor grilling, and much faster to preheat.
The combination of the succulent chicken and fresh green veggies, smothered in sweet buttery gravy with a hint of orange zest, tastes like a cherished childhood memory. I could eat this every week and never get tired of it.
And the pans? Incredible!
I was recently introduced to Swiss Diamond Cookware and after trying it, I cannot believe I’ve been without good non-stick cookware this long.
I’d been searching for a safe and eco-friendly non-stick skillet and kept coming up short. I found that if the product was truly healthy, the non-stick surface was sort of a joke.
Then I tried my first Swiss Diamond skillet…
Each piece is formed out of pressure cast aluminum and coated in a PFOA-free non-stick surface made with real diamond crystals. Not only are they non-stick, they are 100% recyclable, as if you would ever want to get rid of these babies.
The diamond coating is a rivit-free surface so bacteria and build-up simply cannot occur. The diamonds also make this cookware a marvelous heat conductor with real lasting-power. Swiss Diamond has won numerous awards for their cookware and is coined the “Rolls-Royce of Nonstick Fry Pans” by the Wall Street Journal.
After testing several pieces I can tell you, they definitely stand up to their reputation. You can cook in Swiss Diamond pans without any sticking at all. You don’t even have to use oil or butter, unless you want it for flavor.
We’ve been cooking scrambled eggs in our Swiss Diamond skillet for weeks without a drop of fat, and there is still no sign of sticking!
I’m impressed. So impressed, in fact, that we’re hosting a Swiss Diamond Giveaway today!
One lucky reader will win the two pieces I used in this recipe: the 3.8 Qt Saute Pan and the Double Burner Grill Pan.
To Enter: Follow the prompts in the automated entry form below. For US residents only.
Roasted Chicken Recipe
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Roasted Chicken with honey butter and orange zest, served with Honey Orange Gravy and Grilled Spring Vegetables.
For the Roast Chicken Recipe:
- 1 whole 7-8 lb. chicken
- 1 stick unsalted butter, softened
- 1/4 cup honey
- 1 small orange (like a clementine)
- Salt and pepper
For the Honey Orange Gravy:
- Pan juices from chicken
- 3 Tb. flour
- 2 cups chicken stock
- Salt and pepper
For the Grilled Spring Veggies:
- 12 oz. thin french green beans (haricot vert), trimmed
- 12 oz. thin baby asparagus, trimmed
- Salt and pepper
- Preheat the oven to 450 degrees F. Remove the neck and gizzards from inside the chicken. Place the chicken in a 3.8 quart Swiss Diamond Saute Pan and pat the skin dry with paper towels. Slide a regular tablespoon, curved side down, underneath the skin of the chicken. Run the spoon along the breast to loosen the skin on both sides, and down over the drumsticks. Then mix the butter, honey, and the zest of one orange with 3/4 tsp. salt and 1/4 tsp. pepper. Mash in a small bowl until well combined. Use the spoon to deposit the butter mixture underneath the skin of the chicken. Place as much of the butter as possible over the breast meat and drumsticks. Then press the skin to smooth. Rub any remaining butter over the outside of the skin and sprinkle with salt and pepper. Slice the orange and place inside the chicken.
- Roast the chicken for 45 minutes to crisp up the skin, then lower the heat to 350 degree F. If the skin is brown, cover the chicken loosely with foil and continue roasting for another 75 - 90 minutes. (My chicken was exactly 8 pounds and it was finished in 2 hours total.) To test the chicken for doneness, stick a knife down between the drumstick and the breast. If the juices run out clear, the chicken is ready.
- Remove the chicken from the oven and carefully lift it out of the juices. Place it on a platter and cover with foil to keep it warm.
- While the chicken is roasting, place a 17X11 inch Swiss Diamond Double Burner Grill over two burners and turn them both on medium heat. Lay the asparagus and green beans on the grill pan and sear until the color has intensified and grill marks have formed. Flip once and salt and pepper. Cook the veggies until just cooked through, so they are bright green and firm. Approximately 6-10 minutes.
- Place the saute pan with the chicken juices over another burner. Heat the burner to medium heat and whisk in the flour. Add the chicken stock, then salt and pepper to taste. (You may need as much as 3/4 tsp. salt, depending on how salty the juices and stock are. Start with a little salt and add more.) Bring the gravy to a boil and whisk. Continue simmering and stirring until the gravy is thick enough to coat a spoon.
- To serve: Cut the chicken into pieces and distribute onto plates. Spoon the grilled veggies next to the chicken and drizzle honey orange gravy over both the chicken and veggies.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Swiss Diamond Cookware. All opinions are my own.