This Citrus Glazed Roast Chicken is everything you want on a weeknight or for a small dinner party: bright citrus flavor that caramelizes into a sticky, glossy glaze, tender meat that stays juicy, and a simple ingredient list you can pull together quickly. The recipe uses a 4-pound chicken cut in half and is finished with slices of orange and lemon plus a sweet-and-savory marmalade glaze. It’s easy to follow, offers room for small tweaks, and delivers confident results even if you’re not a seasoned roaster.

Why you’ll love this recipe

There are a few things that make this version special. The orange marmalade gives a real citrus personality—sweet, slightly bitter, and intensely aromatic—while a splash of Worcestershire sauce adds savory depth that balances the fruit. Fresh orange and lemon juices brighten the glaze, and dried thyme and oregano add a little Mediterranean warmth. Sliced oranges, lemon, and thin shallot rounds roast alongside the chicken and take on a mellow, jammy quality that’s lovely spooned over the meat at the table.

Ingredients

4 pound chicken, cut in half, cleaned
½ cup orange marmalade
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 large shallot, thinly sliced
2 oranges, cut into slices
1 lemon, cut into slices

Equipment you’ll need

Roasting pan or rimmed baking sheet
Small mixing bowl
Spoon or small spatula for basting
Instant-read thermometer (optional but recommended)
Sharp knife and cutting board

Prep and timing

Hands-on time is about 15–20 minutes. Roast time will be roughly 45–60 minutes depending on your oven and the thickness of the chicken halves. Allow the chicken to rest 10 minutes after roasting so the juices redistribute before serving.

Step-by-step instructions

Follow these steps exactly to make the glaze, season the chicken, and roast it until golden and juicy.

Preheat the oven. Set your oven to 425°F (220°C) so it’s fully heated by the time the chicken is ready to go in.
Prepare the chicken. Pat the 4 pound chicken cut in half, cleaned, dry with paper towels. Dry skin helps the glaze stick and encourages better browning.
Make the citrus glaze. In a small mixing bowl combine ½ cup orange marmalade, 2 tablespoons olive oil, 2 tablespoons Worcestershire sauce, 1 tablespoon fresh orange juice, 1 tablespoon fresh lemon juice, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon black pepper. Whisk or stir until the marmalade is broken up and the ingredients are uniformly mixed. The mixture will be slightly thick but easily spreadable.
Toss the aromatics. On the bottom of your roasting pan scatter the thinly sliced 1 large shallot, the 2 oranges cut into slices, and the 1 lemon cut into slices. These slices will roast and perfume the pan while keeping the chicken elevated slightly from the pan surface.
Brush the chicken with the glaze. Place the chicken halves skin-side up on top of the shallot and citrus slices. Use a spoon or a small spatula to brush a generous layer of the orange marmalade glaze all over the skin of the chicken halves, ensuring the surface is well coated. Reserve a couple of tablespoons of the glaze for basting during roasting.
Roast the chicken. Slide the pan into the preheated oven. Roast for 35 minutes, then carefully open the oven and baste the chicken with the reserved glaze so the skin builds layers of sticky, shiny coating.
Continue roasting and check for doneness. Return the pan to the oven and roast an additional 10–25 minutes, depending on your oven and the size of the pieces, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh or until the juices run clear when pierced. The total roast time will usually be between 45 and 60 minutes.
Finish with a brief broil (optional). If the skin hasn’t caramelized to your liking, switch the oven to broil for 1–3 minutes while keeping a close eye on the chicken to avoid burning. The sugars in the marmalade will caramelize quickly.
Rest the chicken. Transfer the chicken to a cutting board and let it rest for 10 minutes. Resting allows the juices to redistribute so slices are moist rather than running clear onto the cutting board.
Serve. Arrange the chicken halves on a platter surrounded by the roasted orange and lemon slices and shallot. Spoon any pan juices or roasted citrus and shallot over the chicken before serving for extra flavor.

Tasting notes and serving ideas

The finished chicken has a bright, sticky-sweet crust and tender meat beneath. The roasted oranges and lemon slices take on a mellow, jammy flavor and are delicious served with the chicken or spooned over simple sides like steamed rice or mashed potatoes. For a lighter meal, serve the chicken with a green salad dressed with a citrus vinaigrette; for something heartier, add roasted root vegetables or a creamy mashed cauliflower.

Make-ahead and storage

You can prepare the glaze up to 24 hours ahead and keep it refrigerated in an airtight container. Assemble the chicken on the pan, covered, and refrigerate for a few hours if needed; bring it to room temperature before roasting for even cooking. Store leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F (175°C) oven until warmed through, brushing with a little extra marmalade if the skin needs gloss.

Small tweaks and substitutions

If you don’t have orange marmalade, a mild apricot jam mixed with a teaspoon of orange zest makes a good substitute while keeping the glaze bright.
Swap dried herbs for 1 teaspoon each of fresh thyme and oregano if you prefer fresh-herb flavor; add them to the glaze just before brushing so they retain some freshness.
For extra depth, add a clove of minced garlic to the glaze or scatter a few whole garlic cloves in the pan to roast alongside the shallot and citrus slices.

Tips for success

Dry the chicken skin thoroughly before applying the glaze to promote crisping and better browning.
Use a meat thermometer to ensure perfectly cooked, juicy meat. Aim for 165°F (74°C) in the thickest part of the thigh.
Watch the pan closely during the optional broil step; the sugars in the marmalade can go from caramelized to burnt quickly.
Reserve a little glaze for basting halfway through roasting so the skin develops layers of flavor and shine.

Notes on ingredients

The ingredient list keeps things straightforward: a whole 4 pound chicken cut in half provides generous portions while roasting more quickly than a whole intact bird. Orange marmalade is the key flavor driver; choose one with real fruit peel for a deeper citrus aroma. Fresh orange and lemon juices provide acid to brighten the dish and thin the marmalade so it’s easier to spread. Worcestershire sauce adds umami richness and ties the flavors together, while dried thyme and oregano round out the profile with herbal notes.

Common troubleshooting

If the glaze slips off during roasting, your pan was likely too crowded or the chicken was too wet. Dry the chicken well and give the glaze a gentle press onto the skin before roasting.
If the chicken is browned but undercooked inside, reduce oven temperature to 375°F (190°C) after the initial browning and roast until the internal temperature reaches 165°F (74°C).
If the skin is soggy, briefly broil to crisp it up, watching closely to prevent burning.

Final thoughts

This Citrus Glazed Roast Chicken is a simple, flavorful dish that balances sweet citrus, savory depth, and warming herbs. It’s rustic enough for weeknight dinners yet elegant enough to present at a cozy weekend meal. Follow the steps carefully, keep an eye on the glaze during the final minutes, and you’ll be rewarded with glossy, caramelized skin and juicy, fragrant meat that makes for a memorable dinner.

Citrus Glazed Roast Chicken

A bright, sticky citrus-glazed roast chicken flavored with marmalade, fresh citrus, herbs, and shallot.

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Prep Time 5

Cook Time 45

Total Time 50

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

4 pound chicken, cut in half and cleaned
1/2 cup orange marmalade
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large shallot, thinly sliced
2 oranges, cut into slices
1 lemon, cut into slices

Equipment

Mixing Bowl
Whisk
Pastry Brush
casserole dish or deep dish
Baking sheet or roasting pan
Parchment paper (optional)
Meat Thermometer

Method

In a medium mixing bowl whisk together the marmalade, olive oil, Worcestershire sauce, fresh orange juice, fresh lemon juice, dried thyme, dried oregano, salt, and black pepper until smooth to make the marinade.
Stir the thinly sliced shallot into the marinade.
Place the chicken halves in a deep dish or casserole dish and pour about half of the marinade over them; use a pastry brush to coat all sides.
Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken at least once to marinate evenly.
Preheat the oven to 375°F (190°C).
Lightly spray a large baking sheet or roasting pan with nonstick spray or line it with parchment paper.
Arrange the orange and lemon slices in a single layer on the prepared baking sheet.
Transfer the marinated chicken halves to rest on top of the citrus slices and pour the remaining marinade over the chicken.
Bake in the preheated oven for 45 to 55 minutes, basting every 15 minutes, until a meat thermometer inserted into the thigh reads 165°F and juices run clear.
Remove the chicken from the oven and let it rest 10 minutes before carving.