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Paleo Orange Glazed Roast Chicken -

Orange Glazed Roast Chicken

  • Author: Raj -
  • Total Time: 10 minute


  • 1 roasting chicken
  • 2 oranges (navel or blood oranges)
  • 2 Tbsp honey
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp coconut nectar (or 2 Tbsp coconut aminos)
  • 1 Tbsp almond butter
  • 2 sprigs rosemary
  • 1/4 yellow onion (sliced)
  • 1 Tbsp onion powder
  • 1 Tbsp course ground Dijon mustard
  • 12 clove garlic (minced)
  • ½ tsp salt
  • zest of ¼ orange
  • 1 Tbsp oil of choice (sesame, olive, etc)


  1. Combine juice of one orange, honey, vinegar, nectar, almond butter, onion powder, Dijon mustard, garlic, salt, rosemary and orange zest.
  2. Poor above mixture into zip-lock bag with chicken, and let marinate for at least 15 minutes.
  3. Pre-heat oven to 400F.
  4. Spread the rosemary sprigs and onion slices along the bottom of a roasting pan or casserole dish, place chicken on top, and pour marinade juices over the chicken.
  5. Stuff the squeezed orange pieces inside the chest cavity.
  6. Cut the second orange in half, and then slice one half into smaller pieces. Put these pieces in the pan as well.
  7. Roast for about 1-1 1/2 hours. Use a meat thermometer to ensure doneness. Thickest part of the breast should measure 165F, and juices should run clear.
  8. Pour juices/drippings into a saucepan with rosemary, onions, and cooked orange pieces. Cook down over medium to medium high heat, stirring regularly, until thick like a gravy. Pan drippings: this is where all the magic is, know what I’m saying?
  9. Allow chicken to rest at least 10 minutes before carving.
  10. Slice remaining orange half and use as garnish with chicken.
  • Prep Time: 15 min (marinate)
  • Cook Time: 1-1.5 hours
The Primal Desire