Autumn Roast Orange Chicken, a Simple Weekday Meal

Enjoy a taste of fall with this quick, easy chicken dish. Noel Barnhurst/TCA

As the weather turns chilly, I look for Seriously Simple dishes that honor the season. I want to incorporate the smells and colors of the fall months, so I try to include oranges, squashes, and fresh rosemary and thyme.

I often roast a whole chicken, but sometimes I prefer to roast the parts where no carving is required—especially when I have had a long day. This recipe works well for all those reasons.

I think the secret to moist crispy chicken is roasting at a high heat (425 degrees F) that allows the chicken to evenly cook the meat and the skin. If the skin is not crisping, you can always turn on the broiler for a minute or two. And if it is getting too brown and crispy, loosely cover it with foil. I like to use a shallow roasting pan to avoid the chicken from steaming rather than browning. A sheet pan works nicely.

Look for fresh organic chicken; if you can find air-chilled chicken, the skin will be amazingly crisp. Air-chilled chicken also takes seasoning and marinade much better since it has not yet absorbed any liquid.

You can make up the marinade ahead and just pour it over the chicken if you don’t have time for a full-on, four-hour marinating time. Marinades offer a depth of flavor and can amp up the taste and texture. This is one of those recipe gems that will become a family favorite.

I like the sweet, citrusy orange flavor tempered by the woodsy, fresh rosemary and thyme. You can substitute the butternut squash with sweet potatoes or yams. Fresh, peeled and cut-up butternut squash can be found in supermarkets across the country to help make this super easy. Accompany the chicken with steamed spinach, broccoli or green beans. Serve a chilled chardonnay or a pinot noir with this dish.

Autumn Roast Orange Chicken

Serves 4

For the marinade:

• Grated zest and juice of 1 orange
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons finely chopped fresh thyme
• Salt and freshly ground black pepper to taste

For the dish:

• 1 (4-pound) chicken, cut into serving pieces
• 1 pound peeled and seeded butternut squash cut into 1-1/2-inch dice
• 1 leek, white and light green parts only, cleaned and finely chopped
• Grated zest and juice of 1 orange
• 1 teaspoon finely chopped fresh thyme, plus sprigs for garnish
• 1 tablespoon finely chopped fresh rosemary, plus sprigs for garnish

1. In a small bowl, combine the marinade ingredients and mix until blended. Taste for seasoning. Place the chicken in a lock-top plastic bag and pour in the marinade, turning to coat the chicken. Make sure the marinade is evenly distributed, seal the bag, and refrigerate for 30 minutes to 4 hours.

2. Preheat the oven to 425 degrees F. Transfer the marinated chicken onto a large shallow roasting pan or sheet pan. Place the squash and leeks around the chicken, stirring to coat them with the marinade.

3. Roast the chicken for 1 hour to 1 hour and 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy. Transfer to a serving platter. (You may need to remove the breasts earlier, at about 45 minutes, since they cook faster than the other parts of the chicken. Cover with foil to keep warm.)

4. To finish the sauce, place the roasting pan over medium-high heat. Add the orange zest, juice, and chopped herbs and reduce the sauce, stirring, for about 2 minutes, until slightly thickened. Taste for seasoning.

5. Pour the sauce over the chicken, spoon the squash and leeks around; and garnish with rosemary and thyme sprigs. Serve immediately.

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