This easy, one-pan Herb-Roasted Chicken with Orange recipe delivers juicy, tender results with a bright, zesty glaze. Packed with lean protein (38g per serving), it is a satisfying, GLP-1 friendly dinner that doesn't skimp on flavor. By using aromatic herbs and fresh citrus, this dish naturally keeps sodium low while maximizing taste.
Whether you are cooking for a special occasion or a seamless weeknight meal, this colorful dish is sure to impress. At Health eCooks, we love cooking with lean proteins. So if you are ready for more low-sodium chicken recipes, check out our complete collection of delicious dishes.
By relying on the natural sweetness and acidity of fresh oranges combined with aromatic herbs, this recipe builds robust flavor without the need for excessive salt. The result is a heart-healthy, high-protein meal that supports a balanced diet.
Yes, absolutely. Placing orange slices (and even onion or fresh herbs) inside the cavity helps steam the bird from the inside out, infusing the meat with moisture and subtle citrus flavor.
While this recipe calls for thyme, fresh rosemary and sage are also wonderful pairings with citrus. You can even use a mix of all three for a more complex, savory aroma.
Yes. With 38g of protein per serving, this dish is designed to be satiating, which is a key component of a GLP-1 friendly diet. It creates a satisfying meal that helps maintain muscle mass.
Explore our collection of heart-healthy meals that rely on aromatic herbs, spices, and citrus rather than excess salt for incredible flavor. These low-sodium dinner ideas are crafted to help you manage your sodium intake without ever compromising on taste.
Support your wellness journey with these nutrient-dense meals packed with lean protein to help you feel fuller for longer. Perfect for a GLP-1 friendly lifestyle, these recipes focus on satiety and sustained energy to keep you on track.
Oranges are the secret weapon in this recipe. Beyond providing a dose of Vitamin C, the acidity in the orange juice helps tenderize the meat while the zest adds concentrated floral notes. This natural flavor enhancement allows you to significantly cut back on added salt without your palate missing it, making it an excellent technique for heart-healthy cooking.
Recipe yields 6 servings
Prep the oven and chicken: Preheat your oven to 350°F (175°C). Season the chicken with black pepper and Kosher salt. Put half of the peeled orange slices inside the chicken cavity.
Set up the roasting pan: Place the sliced onion and the other half of the peeled orange slices in a deep roasting pan or cast iron skillet. Pour in the apple cider vinegar. Put the chicken on top of the mixture, with the breast side facing down.
Make the orange sauce: In a small cup, whisk together the orange juice, garlic, grated ginger, orange zest, and chopped thyme. Brush the orange juice mixture over the chicken.
Start roasting: Roast the chicken for 30 minutes. Then, turn it over so the breast side is up. Brush the top with sugar free orange marmalade.
Finish and serve: Continue roasting for 1 more hour. Baste the chicken every 20 minutes with the juices. The chicken is done when the thickest part of the thigh reaches 165°F (74°C). Let it rest for 10 minutes before cutting. Serve with the cooked orange slices and onions. Garnish each serving with unpeeled orange slices and thyme.
For Sugar-Free Marmalade: If you can't find sugar-free marmalade, use a teaspoon of honey or maple syrup mixed with extra orange zest.
For Thyme: Fresh rosemary or sage make excellent substitutes if you prefer a piney or earthy flavor profile.
For Apple Cider Vinegar: White wine vinegar or additional fresh orange juice can be used in place of apple cider vinegar.