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Roasted with a ginger orange butter and served with tender sweet potatoes and brussels sprouts, this orange roast chicken is a simple, yet impressive way to make roast chicken for a holiday dinner!
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5 from 1 vote

Ginger Orange Roast Chicken with Sweet Potatoes and Brussels Sprouts

Roasted with a ginger orange butter and served with tender sweet potatoes and brussels sprouts, this orange roast chicken is a simple, yet impressive way to make roast chicken for a holiday dinner!
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 50 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Calories 568kcal

Ingredients

Ginger Orange Butter

  • 2 tablespoons grated fresh ginger
  • 1 tablespoon grated orange zest
  • 2 tablespoons orange juice
  • 1 tablespoon minced fresh thyme plus more for stuffing
  • 1/4 cup butter, softened

Roast Chicken and Vegetables

  • 1 (5 lb) whole chicken, neck and giblets removed
  • Salt and pepper to taste
  • 1 large orange, sliced
  • 3 medium sweet potatoes (about 2 lbs) cut into 2-in wedges
  • 1 lb brussels spouts, trimmed and halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

Ginger Orange Butter

  • In a small bowl, combine ginger, orange zest, juice, thyme, and butter until creamy. Set aside.

Roast Chicken and Vegetables

  • Preheat oven to 425F. Pat chicken dry with paper towels and place breast side-up on a wire rack in a roaster pan. Use kitchen twine to tie legs together and tuck wings under bird. Season chicken all over with salt and pepper to taste.
  • Begin rubbing ginger orange butter all over chicken, loosening skin slightly to rub underneath. Stuff chicken with a few orange slices, and thyme sprigs. Arrange remaining orange slices around chicken. Roast chicken at 425F 25 minutes.
  • While chicken is roasting, combine sweet potatoes, brussels sprouts, olive oil, and garlic in a large bowl. Toss to combine and season with salt and pepper to taste. Lay in a single layer on a large baking sheet.
  • Once chicken has roasted 25 minutes, reduce oven heat to 375F. Place pan of vegetables in oven alongside chicken (or on the bottom rack) and roast chicken and vegetables an additional 35-45 minutes until vegetables are tender and chicken registers 165F. (be aware that vegetables may be done before the chicken - check them around the 35 minute mark)
  • Keep vegetables warm, cover chicken lightly with tin foil and let rest 30-60 minutes. (try to let it rest closer to 60 minutes if you have time!) Carve chicken and serve with vegetables. Enjoy!

Nutrition

Serving: 8oz chicken + vegetables | Calories: 568kcal | Carbohydrates: 40.1g | Protein: 32.6g | Fat: 31.7g | Saturated Fat: 11.1g | Cholesterol: 149mg | Sodium: 277mg | Potassium: 398mg | Fiber: 8.8g | Sugar: 13.2g | Calcium: 106mg | Iron: 4mg