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Hoisin Orange Roasted Whole Chicken

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A whole chicken roasted in a vibrant hoisin-orange glaze, delivering a perfect balance of sweet, tangy, and savory flavors with beautifully caramelized skin.

Ingredients

Scale
  • 1 whole chicken (about 4 lb / 1.8 kg)
  • ½ cup hoisin sauce
  • ¼ cup freshly squeezed orange juice (≈2 oranges)
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • ½ tsp Chinese five-spice powder
  • Zest of 1 orange
  • Salt and pepper, to taste
  • Fresh orange slices and chopped scallions, for garnish

Instructions

  1. Preheat oven to 400 °F (200 °C). Pat the chicken dry and season cavity with salt and pepper.
  2. In a bowl, whisk together hoisin, orange juice, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, five-spice, and orange zest.
  3. Place chicken on a rack set in a roasting pan. Tuck wing tips under.
  4. Brush half the hoisin-orange glaze all over the chicken, including under the skin if possible.
  5. Roast for 45 minutes, basting with more glaze every 15 minutes.
  6. Lower oven temperature to 375 °F (190 °C), continue roasting another 30–35 minutes, or until the internal temperature reaches 165 °F (75 °C) in the thickest part of thigh.
  7. For extra lacquered skin, broil on high for 2–3 minutes, watching closely to avoid burning.
  8. Remove chicken and let rest 10 minutes before carving.
  9. Garnish with orange slices and scallions. Serve with pan juices or reserved glaze.

Notes

  • Drying the skin before roasting encourages crispiness.
  • Basting regularly builds layers of glossy, flavorful skin.
  • Broiling at the end intensifies caramelization—watch closely.
  • Extra glaze warmed makes a delicious sauce to serve alongside.

Nutrition

Find it online: https://ukfinda.com/hoisin-orange-roasted-whole-chicken/