This Citrus Glazed Roast Chicken delivers a bold blend of orange marmalade, fresh citrus juices, and aromatic herbs—all wrapped around juicy, tender chicken halves. It’s a simple yet flavor-packed recipe that brings out the best in roast chicken with just a touch of sweetness and a lot of savory depth. I love making this when I want something cozy, bright, and a little bit different from the usual roast.

Why You’ll Love This Recipe

I like how easy it is to pull together with ingredients I usually have on hand. The citrus glaze creates a sticky, flavorful coating while keeping the meat juicy inside. The shallots caramelize in the oven, adding a savory sweetness that takes everything up a notch. Best of all, the oven does most of the work while I sit back and enjoy the smell wafting through the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 pound chicken, cut in half and cleaned

• ½ cup orange marmalade

• 2 tablespoons olive oil

• 2 tablespoons Worcestershire sauce

• 1 tablespoon fresh orange juice

• 1 tablespoon fresh lemon juice

• ½ teaspoon dried thyme

• ½ teaspoon dried oregano

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 large shallot, thinly sliced

• 2 oranges, cut into slices

• 1 lemon, cut into slices

Directions

1. I start by whisking together all the marinade ingredients in a medium bowl.

2. Then, I place the chicken halves in a deep dish, pouring the marinade over the top and brushing it to coat the chicken completely.

3. After covering the dish with plastic wrap, I refrigerate it for at least 2 hours—flipping the chicken once halfway through.

4. When I’m ready to cook, I preheat the oven to 375°F and prepare a large baking sheet with non-stick spray or parchment paper.

5. I line the sheet with the orange and lemon slices, then place the marinated chicken halves on top.

6. I pour any remaining marinade over the chicken and bake for 45–55 minutes, basting every 15 minutes.

7. Once the internal temperature hits 165°F in the thigh and juices run clear, I let the chicken rest for 10 minutes before carving.

Servings and Timing

This recipe serves 6 people. It takes just 5 minutes to prep, 45–55 minutes to roast, and needs at least 2 hours for marinating. In total, I plan on about 3 hours from start to finish, most of which is hands-off time.

Variations

• I sometimes switch the orange marmalade with lemon marmalade for a brighter, more tart finish.

• If I’m in a rush, I use bone-in chicken thighs or drumsticks, which cook faster and still soak up the marinade beautifully.

• For a spicier version, I add a pinch of red pepper flakes or a splash of hot sauce to the marinade.

• When I want a more herbaceous note, I mix in a bit of fresh rosemary or sage.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, I usually cover it with foil and warm it in a 350°F oven until heated through. For a quick lunch, I also enjoy it cold over a salad or in a sandwich.

FAQs

How long should I marinate the chicken?

I recommend marinating it for at least 2 hours, but overnight is even better for deeper flavor.

Can I use boneless chicken instead?

Yes, I can use boneless cuts like thighs or breasts, but I reduce the roasting time accordingly and keep an eye on the internal temperature.

What if I don’t have orange marmalade?

I substitute with apricot preserves or even a citrusy jam in a pinch. The flavor changes slightly but still tastes amazing.

Do I have to baste the chicken?

I like basting every 15 minutes because it gives the skin that sticky, caramelized finish and keeps everything moist.

Can I make this ahead of time?

Absolutely. I often marinate the chicken the night before and store it in the fridge, so it’s ready to roast the next day.

Conclusion

This Citrus Glazed Roast Chicken has become one of my go-to meals when I want something comforting yet bright and flavorful. The citrus, herbs, and sweet marmalade come together in a way that feels both refreshing and satisfying. Whether I serve it with rice, roasted veggies, or a crisp salad, it always gets rave reviews—and I love how easy it is to make.

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