Roasted Teriyaki-Orange Chicken


Excerpted From Cast Iron Cooking By Dwayne Ridgeway – Quarry Books. Photo by Michelle Goodrich.

These days, chicken tends to be sold cut up rather that as a whole bird. Roasting the bird whole; the technique preserves the natural moisture during cooking, providing juicy and tender meat. If you can find only chicken parts, use what would compose a whole bird.

Serves 4
Year Round
  • Prep Time:
    1 Hr
  • Cook Time:
    1 Hr
  • Ready In:
    1 Hr


  • 1 (3 ½ pound) chicken
  • ¾ cup teriyaki sauce
  • ¼ cup fresh orange juice
  • ¼ cup orange marmalade
  • 2 tablespoons olive oil
  • 6 cloves garlic, thinly sliced
  • 2 bay leaves
  • 2 large pieces orange rind, with pith removed and trimmed
  • 6 scallions, green parts only, sliced into large pieces
  • ½ pound green beans, ends snipped

Preparation Directions

  1. Preheat the oven to 375 degrees F. Rinse the chicken and pat dry with paper towels. Tuck the wings under the back and tie the legs together with kitchen twine.
  2. In a small bowl combine the teriyaki sauce, orange juice, and orange marmalade. Heat the olive oil in a large Deep Skillet or Dutch oven over medium-high heat. Add the garlic and sauté for 2 minutes; add the onions and green beans, and cook, stirring, for 4 minutes.
  3. Remove from the heat, move the vegetables to the sides of skillet, add the chicken, and rub thoroughly with the orange-teriyaki sauce.
  4. Add the bay leaves and orange rind to the pan, place in the oven, and roast until the juices from under the chicken’s leg run clear, about 1 hour, basting every 15 minutes. After 1 hour, turn off the heat and let the chicken rest in the oven with the door cracked open for about 15 minutes.
  5. Carve and serve with scallions and green beans.

Suggested Cookware