Roast chicken with orange & ginger

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roast chicken with orange & ginger

Don’t let anyone tell you that roast chicken is boring. I don’t know any self-respecting food-loving omnivore who doesn’t love a good roast chicken. Served with the right selection of sides it’s always a good idea. This recipe with oranges and ginger is pretty delicious. Served on a platter with the caramelised wedges scattered around the base, you are definitely set to impress

roast chicken with orange & ginger

Ok, so I have found the best-ever roast chicken recipe with herbs and garlic, and roasted with a lot of liquid. It hits the sweet spot for me as far as juiciness goes, and I really like a juicy roast chicken.

I’ve made permutations of it with marmalade and pork sausages (a recipe in my first cookbook), with Italian sausages and orange and with stout, honey and rosemary. It’s a great recipe to add your own flavours to and make your own. I have also broken the chicken into pieces and cooked them in a slow and pressure cooker. 

roast chicken with orange & ginger

This recipe is adapted from Diana Henry’s recipe with oranges and ginger. It’s such a delicious flavour combination.

I’m on a mission this week to make recipes to use up the last of my ripe oranges on my tree and this recipe uses eight so I was thrilled. I adapted her recipe slightly to include 125ml of stock and to cook the bird in all the liquid from the beginning. This just works for me. You can check out her recipe in the Telegraph here.

The ginger flavour is quite mild so I might up that next time. Be sure to season the chicken well with salt and white pepper. White pepper is definitely better in this recipe than black.

roast chicken with orange & ginger
roast chicken with orange & ginger

Don’t be alarmed at the amount of liquid. Half of this will cook off and you will be left with the most delicious marmalade–like gravy that you will wish you had more of. Decant this into a jug and serve it alongside the roast chicken. The roasted orange wedges are absolutely delicious and eaten with the chicken and will pair well with the best duck fat roasted potatoes and steamed tender stem broccoli or green beans.

roast chicken with orange & ginger

Other delicious chicken recipes:

The best roast chicken with wine, herbs & garlic

Tastiest jerk chicken

Chicken breasts stuffed with pork, sage & apple

Chipotle chicken enchiladas

Coq au Chardonnay

Recipe – serves 4

Roast chicken with orange & ginger

A delicious and succulent recipe for roast chicken with orange & ginger.
Print Recipe
Roast chicken with orange & ginger
Prep Time:20 minutes
Cook Time:1 hour 30 minutes


  • 1 large free-range chicken
  • 250 ml freshly squeezed orange juice
  • Finely grated zest from 2 oranges
  • 3 – 4 garlic cloves crushed
  • 3 cm piece ginger finely grated (1 Tbsp)
  • 125 ml half a cup chicken stock
  • 4 oranges cut into wedges
  • olive oil
  • ground ginger
  • 2 – 3 Tbsp brown sugar
  • salt and freshly ground white pepper


  • Preheat the oven to 200C
  • Make the stock and then add the orange juice, zest, garlic and ginger and mix. Pour this over and into the cavity of the chicken. Season the bird well with salt and white pepper and place in a smallish roasting tin with sides (it should fit fairly snugly) and roast for 45 minutes.
  • Toss the orange wedges in olive oil, some salt and pepper and place in a single layer on a baking tray. Sprinkle over a little ground ginger and brown sugar.
  • At 45 minutes, remove the chicken from the oven and baste it with the juices and then return it to roast with the tray of oranges for a further 45 minutes and until it’s golden brown all over. You may need to give it another baste. You may also need to loosely cover the bird with a piece of foil if it is over-browning. This will all depend on your oven.
  • *Tip if you like your roast chicken browned all over, and I mean who doesn’t? start roasting it with the breast side down for the first half and then flip it over to brown the top for the second half of the roast. This should also help prevent the breast from drying out, as initially it will be submerged in the liquid.
Author: Sam Linsell


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  1. Sam this is gorgeous! I love a roast chicken and I love Diana Henry! Is this inspired by he book Simple? If you don’t have it, you must buy it!

  2. HI Angela, no it comes from her Telegraph article (I added a link in my post). I do have Simple and am obsessed with it.

  3. please leave a print button

  4. This chicken looks absolutely delicious!

  5. Thanks Brina x

  6. Just love this. What a recipe idea! You have some creativity man. Delicious & healthy as well. Keep it up. God bless & good luck.

  7. Stephanie says:

    Would this recipe go well with polenta?

  8. Hi Stepanie, I think it might but polenta is one of the few things I don’t enjoy. I would prefer to eat this dish with roasted potatoes. Couscous would also be lovely

  9. Errol Banks says:

    Hi Stephanie, Do you mean to cook this for a total of 90 minutes.

  10. HI Errol, yes that is correct. A total of 1 1/2 hours

  11. James Gibb says:

    This looks delicious and I am away to prepare this now with my son (get his food brain ticking), he’s 11.
    Hopefully he’ll saver his Sunday roast dinner all the more if he’s taken part in cooking it.


  12. Hi James, I hope it was a success and agree that its such a nice thing to get kids involved in the process.

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