Mary Berry's orange chicken recipe is a real family favourite. This roast chicken is infused with orange juice and drizzled in honey for a summery twist. With just a little preparation the day before, you can serve Mary's delicious roast chicken for your family's Sunday lunch. A quick but tasty marinate sets this dish apart from your standard roast chicken.
This recipe serves 6 people and will take around 1hr and 30 mins to prepare and cook. It's the perfect alternative to your usual Sunday roast option. This Mary Berry classic is easy to make and any leftovers can be stored in an airtight container in the fridge for up to 2 days. We'd recommend reheating thoroughly before serving or serve cold with a light, freshly prepared salad.
Why not elevate your roast chicken by adding some delicious sage and onion stuffing with our super easy recipe.
[apester id="5d5fde1dad4fba217f470b78"]
Ingredients
- 1.5 kg fresh whole chicken
- 25g butter
- 25g plain flour
For the marinade
- 600ml orange juice from a carton
- 3 cloves garlic, crushed
- 3 tbsp soy sauce
- 4 tbsp runny honey
- 1 large tbsp fresh thyme leaves, chopped
WEIGHT CONVERTER
Method
- Measure the marinade ingredients into a jug and stir until combined.
- Take two large poly bags and put one inside the other. Put the chicken inside the bags and pour over the marinade. Securely tightly and leave to marinate in the fridge overnight.
- Preheat the oven to 200°C/400°F/Gas 6.
- Remove the chicken from the marinade and sit in a roasting tin. Roast in the preheated oven for about 1 hour 30 minutes (20 minutes per 450g [1 lb] and 20 minutes over). During the final 15 minutes of cooking, remove any fat from the bottom of the tin and pour the marinade over the chicken. Return to the oven and continue to roast until the chicken is tender. If it starts getting too brown, cover with a piece of foil.
- Mix the butter and flour together in a small bowl to make a paste (this is called beurre manié).
- Remove the chicken from the roasting tin and set aside to rest. Slide the tin over a high heat on the hob and, using a small hand whisk, add small amounts of beurre manié and whisk to thicken the sauce.
- Strain the sauce and serve with the carved chicken.
Top Tip for making Mary Berry's orange and honey roast chicken
The chicken can be marinated up to a day ahead. It also freezes well raw in the marinade.
Mary Berry CBE is one of the most loved celebrity chefs in the country. In her early 80s, she’s been on our screens showing us how to make the most delicious recipes and sweet treats for over 50 years! Mary is probably most famous for being one of the original judges on The Great British Bake Off, where she put contestants through their paces for nine years before leaving the show when it made its controversial move from the BBC to Channel Four.
-
Roasted spatchcock chicken
Roasted spatchcock chicken is quicker and easier than your usual roast bird. It's ideal for cooking on the BBQ...
By Jessica Dady • Published
-
Roast chicken with potato wedges
Just 5 ingredients to a tasty supper dish of roast lemon chicken legs with potato wedges. Get the recipe here
By Octavia Lillywhite • Published
-
Harissa roast chicken with jewelled cous cous
By Samuel Goldsmith • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney • Published
-
Pizza Hut is launching a roast dinner pizza and food fans are torn
By Naomi Jamieson • Published
-
Molly Mae shares adorable personalized Mother's Day gift - here's how to bag yours
Where to buy the precious personalized gift that made Molly-Mae cry
By Heidi Scrimgeour • Published