Orange and Honey Rotisserie Chicken

by Jenn on May 20, 2010

in Budget,Dairy Free,Diabetic Friendly,Gluten Free,Meats


The act of roasting chicken can be good for many things.  Some say it’s good for your love life.  Others for sharing with friends.  For me, roasting a chicken is simply dinner.  It’s dinner that is low-stress, and it’s dinner that is sure to create leftovers with little extra effort.  It can even be thought of as healthy; but most of all, it’s flavorful and satisfying in that “catch the flavors wafting around as you walk in the door and instantly be transported  back in time to memories of family get-togethers” kind of way.

This roast chicken was also an experiment.  My toaster oven supposedly came with a rotisserie setup, and I wanted to see if it actually worked.  Well, I must have the world’s most awesome toaster oven, because we got the chicken onto the spit  successfully, and it actually rotated in the oven! I say “we” because my husband helped – he was convinced the just-marinated chicken might slip out of my hands and slide across the floor of the kitchen like it was practicing ice skating for the next Olympics – no one wants that kind of champion title for their dinner!  This bird was about at the limit for my little oven though, coming in at about 1.7 kg it just barely cleared the bottom.

Ah yes, the marinade….this is one I will definitely be making again.  So simple and easy, completely effortless really.  If I had found my juicer this would have been even easier – but I always seem to be losing things (ha don’t ask me how many times I’ve lost my keys!), and after about 4 minutes 37 seconds of searching decided at that point it would just be faster to squeeze the oranges by hand.  Sweet Spanish oranges, I hope you never go out of season because you taste so much better than your 2 CHF/kg price tag would lead one to believe!  Sweet oranges and honey, salty tamari, and zing from chives and garlic made for quite the marinade/glaze on this chicken. So much honey made the sauce gooey and helped it stick to the chicken while it was roasting, and we ended up with an aroma throughout our home that was just irresistible.  Letting it rest after coming out of the oven was simply torture!

Speaking of honey, have you checked out the round up from the Blogger Secret Ingredient event that I hosted this past week?  There were some awesomely diverse and scrumptious entries, all using honey – from condiments to desserts, there’s a dish for just about anything!


1 cup honey
Juice of 4 oranges
1/4 cup GF tamari (or soy sauce)
1/2 c. chives, chopped
2 cloves garlic, minced
2 tbs. salt
1 chicken (3-4 lb.), cleaned and rinsed
1 onion, roughly chopped

1.  Combine honey, orange juice, tamari, chives, garlic and salt in a bowl to make the marinade.
2. Place the chicken in a bowl/container and add about half of the marinade.  Cover and let marinate about 2 -4 hrs in the fridge, turning the chicken around every 45 min so that the marinade covers the entire chicken.
3.   Preheat the oven to 375F (convection), and stuff the chicken with chopped onion.  Rotisserie the chicken in the oven (yes, my toaster oven has rotisserie ability) for about 90 minutes, or until thigh meat temperature reaches 180F.  Baste chicken with the other half of the marinade as needed while it’s cooking.
4. When fully cooked, remove from oven, set on a plate, let rest 10-15 minutes, then serve and enjoy!


Also submitted to – Slightly Indulgent Tuesdays


Rosa May 20, 2010 at 7:39 am

That roasted chicken is beautiful! I love that flavor combination!



Jenn May 20, 2010 at 9:01 pm

Thank you Rosa!

C and C Dish May 20, 2010 at 5:15 pm

Okay, this roasted chicken looks awesome, I have a chicken that I was gonna roast, I think I will have to try this, thanks!

Jenn May 20, 2010 at 9:01 pm

Thanks! If you try it let me know what you think!

bunkycooks May 20, 2010 at 9:00 pm

This is a great pic of a roasted chicken. They are always so hard to photograph! I love the combination of flavors. I do something slightly similar with chicken and it is delicious.

Jenn May 20, 2010 at 9:03 pm

Oh thanks! haha they are hard to photograph – I had the hardest time with this one….I always feel like I need a Thanksgiving-like table spread (which I never have) to adequately capture any roast …

Joe Ambrosino May 21, 2010 at 5:50 am

Great photograph.I’m too cheap to leave my toaster oven on that long although I love rotisserie. Just curious about the instant read thermometer reading you used. I always consider 170 degrees right for chicken. Does that extra 10 degrees make no difference? What do you think?

Jenn May 21, 2010 at 7:45 am

You know, I’m honestly not sure – I’ve just always heard 180F so that’s what I did. I’m sure reaching 170F instead would be better for texture and flavor though…

Mardi@eatlivetravelwrite May 21, 2010 at 2:40 pm

Am passing this on to my in-house rotisseur, Mr Neil who makes a mean roast chicken. I love the sound of this marinade!!!

Jenn May 24, 2010 at 8:33 pm

oh cool! I hope you like it!

Aubree Cherie May 24, 2010 at 2:37 pm

Ooo, fantastic! Now I just wish I had a way to roast chicken rotisserie style. The marinade is what sold it for me though, I can’t even imagine how tasty this must have been :)

~Aubree Cherie

Jenn May 24, 2010 at 8:34 pm

Thanks! I am sure you could also just roast the chicken in the oven and use the same marinade if you want – I just had to try out this rotisserie to prove it actually worked in my toaster oven :)

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