Orange-Rosemary Roast Chicken & Basmati
1 hour
American
Serves: 4-6
A warm, citrusy holiday roast paired with fragrant Royal Basmati Rice. Juicy chicken, rosemary, garlic, and caramelized orange slices come together over buttery basmati for a cozy, golden, festive dinner. Simple ingredients, elegant flavors—perfect for the season.
Ingredients
For the chicken roast
- Bone-in, skin-on chicken thighs or breasts, 2 lbs
- Olive oil, 2 tbsp
- Honey, 1 tbsp
- Fresh rosemary sprigs, 3–4
- Garlic cloves, 4–5, smashed
- Orange, 1 large, thinly sliced into rounds (seeds removed)
- Salt, ½ tsp
- Black pepper, ¼ tsp
- Smoked paprika, ½ tsp
For the rice
- Royal Basmati Rice, 2 cups, washed/drained
- Chicken broth, 4 cups
- Butter, 1 tbsp
- Pan drippings from the roast, 1 tbsp
Preparation
- Preheat oven to 375°F. Line a roasting pan with a wire rack, then spray it with oil.
- In a large bowl, toss chicken with olive oil, honey, salt, pepper, and smoked paprika until evenly coated.
- Arrange chicken on the rack with rosemary sprigs, smashed garlic cloves, and orange slices tucked around each of the pieces.
- Roast for 35-40 minutes, then high-broil for 3-5 minutes until the skin is golden and the edges begin to caramelize.
- Transfer chicken to a plate. Pour a splash of hot water or broth into the pan and scrape up the browned bits. Strain or spoon off any solids to create a quick jus.
- In a medium pot, combine Royal Basmati Rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 12 minutes or until tender. Fluff with a fork and stir in butter and a spoonful of the pan jus.
- Spoon rice onto a platter, top with roasted chicken and caramelized orange slices, and drizzle with remaining jus. Garnish with fresh rosemary sprigs.
