Recipe: Orange & Piment d’Espelette Whole Roasted Chicken

Birttany Meadth is sharing her simple and delicious roast chicken recipe, perfect for cozy fall evenings. This dish pairs the citrusy heat of piment d’Espelette with the subtle sweetness of fresh orange. The result? A beautifully balanced, spicy-sweet flavor that feels both comforting and fresh. Read on to get the recipe and shop chef-approved kitchen and dining faves at Shoppe Amber Interiors.

To learn more about Brittany and explore the full fall menu, check out her Boss Files.

Orange & Piment d’Espelette Whole Roasted Chicken

Prep Time: 10 minutes

Total Time: 1 hour 10 minutes

Serve: 6

INGREDIENTS:

1 whole chicken (2–4 lbs)

1 orange

1 tbsp piment d’Espelette (available on Amazon or specialty stores)

¼–½ cup olive oil

Salt and pepper, to taste

Instruction:

Preheat your oven to 400–415°F. If your oven tends to run cool, use 415°F. If it runs hot, stick with 400°F.

Prepare the chicken: Remove the chicken from its packaging and discard any giblets or innards.
Rinse under cold water and pat dry thoroughly with paper towels.

Assemble in the pan: Slice the orange into rounds and layer them on the bottom of a roasting pan or oven-safe dish. Place the chicken on top of the orange slices.

Season the chicken: Drizzle the olive oil over the chicken. Sprinkle the piment d’Espelette evenly across the surface. Use your hands to rub the oil and pepper into the chicken, making sure it’s fully coated. Generously season with salt and freshly cracked pepper.

Roast: Place the chicken in the preheated oven and roast for 50–60 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh and the skin is golden and crisp.

Rest and serve: Remove from the oven and let rest for 10 minutes before carving. Serve warm, with the roasted orange slices on the side for extra flavor.

A simple, vibrant roast chicken infused with the citrusy heat of piment d’Espelette and sweet orange — Enjoy!