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Orange Pekoe Roast Chicken

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Orange Pekoe Roast Chicken

Classic roast chicken gets a flavour boost by incorporating delicious Tetley Orange Pekoe in a savoury rub.


  • 1 - navel orange
  • 6 - cloves garlic, divided
  • 1 bag - Tetley Orange Pekoe Tea
  • 1 tbsp (15 mL) - brown sugar
  • 1 tsp (5 mL) - dried thyme leaves
  • 1 tsp (5 mL) - each salt and freshly ground black pepper
  • 3 tbsp (45 mL) - olive oil, divided
  • 1 - whole chicken, about 3 1/2 lb (1.75 kg)


  • Preparation time: 15 minutes
  • Cook time: 1 hour & 30 minutes
  • Total time: 1 hour & 45 minutes
  • Difficulty: Easy


  • Preheat the oven to 375°F (190°F).
  • Finely grate enough zest from the orange to measure 1 tbsp (15 mL); set aside.
  • Quarter the orange; set aside.
  • Mince 2 garlic cloves.
  • Open the tea bag and place the leaves in a small bowl.
  • Stir in the reserved orange zest and minced garlic, the brown sugar, thyme, pepper and salt.
  • Stir in 2 tbsp (30 mL) oil to form a paste.
  • Rinse the chicken under cold, running water and pat dry, inside and out.
  • Starting from the neck, very carefully ease your fingers under the skin.
  • Working on each side of the chicken, gently separate the skin from the breasts and thighs, without breaking it.
  • Carefully spread the rub mixture under the skin to cover as much of the meat as possible.
  • Place the reserved orange quarters and remaining garlic cloves in the cavity of the chicken.
  • Tie the legs together with kitchen twine; tuck the wings under the back.
  • Place, breast side up, on rack in a large roasting pan.
  • Rub the remaining oil all over chicken.
  • Roast for 1 1/2 hours or until an instant read thermometer inserted in the thigh registers 185°F (85°C).
  • Transfer the chicken to a platter and tent with foil.
  • Let it stand for 10 minutes before carving.
  • Makes 6 servings.

Tetley Tip:

Serve delicious Tetley orange gravy

  • Bring 2 cups (500 mL) sodium-reduced chicken broth to a boil and removed from heat; add a Tetley Orange Pekoe tea bag and steep for 5 minutes.
  • Set the roasting pan on the stovetop over medium heat.
  • Once the drippings are bubbling, sprinkle 2 tbsp (30 mL) flour over the pan and whisk in the broth until smooth.
  • Cook and stir, until thickened; strain (if desired).
  • Stir in 1/4 cup (50 mL) fresh orange juice before serving.

*Per serving (1/6th recipe without gravy): 360 calories, 24 g fat, 6 g saturated fat, 98 mg cholesterol, 481 mg sodium, 3 g carbohydrates, 0 g fibre, 2 g sugars, 31 g protein. Excellent source of niacin. Good source of vitamin B12 and zinc.