Grand Marnier Chicken
A whole roasted Grand Marnier Chicken that anyone can make, finished with a sweet and tangy sauce that makes it feel extra special!
Oh. My. DELICIOUS. This Grand Marnier Chicken has become an instant favorite in our house, and it’s totally here to stay. Blue ribbon. Put a crown on that bird. Enter it in the Life is But a Dish Hall of Fame. You get the picture–it’s that good.
What is Grand Marnier Chicken?
Okay, excellent question! We’re starting with a whole chicken, roasting it, and finishing it off with a Grand Marnier sauce, which gives it the name. The sauce is the secret here! It gives the entire dish this incredible sweet, tangy flavor that just JIVES with the chicken.
Roasting an Entire Chicken
Grand Marnier Sauce
- Whole grain mustard
- Honey
- Fig jam
- Butter
- Grand Marnier, the real kicker!
If you’ve never cooked with Grand Marnier before, it’s basically an orange liquor. You could even use orange juice if that’s what you have on hand or you don’t want to cook with liquor! We’re going to melt all ingredients together to create the most delicious sauce that gets poured on in the last 20 minutes of cooking.
More Chicken Recipes
Let’s talk chicken! If you liked the sound of this recipe, you may also be interested in some of these weeknight favorites…
- Pulled BBQ Chicken Sliders
- Sticky Chicken
- Citrus Baked Chicken Thighs
- Artichoke Lemon & Garlic Chicken
- Salt & Lemon Pepper Chicken
- Skillet Chicken & Green Beans
Grand Marnier Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours
- Yield: 4
- Category: Dinner
- Method: Oven baked
Description
A whole roasted Grand Marnier Chicken that anyone can make, finished with a sweet and tangy sauce that makes it feel extra special!
Ingredients
- 1 (4-5) pound whole chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 small oranges, cut into wedges
For the sauce
- 3 tablespoons unsalted butter
- 3 tablespoons honey
- 3 tablespoons whole grain mustard
- 3 tablespoons fig jam (or any type of jam)
- 3 tablespoons Grand Marnier
Instructions
- Preheat oven to 400 degrees. Pat chicken dry with paper towels. Brush evenly with olive oil and sprinkle with salt and pepper. Stuff the oranges inside the cavity and place chicken in a large baking dish or cast iron skillet. Cook chicken for 90 minutes.
- In the last 30 minutes of cooking make the sauce. In a small saucepan, melt together the butter, honey, mustard, fig jam and Grand Marnier. Whisk until smooth.
- After the chicken has been cooking for 90 minutes, remove it from the oven and pour the sauce over the chicken. Place chicken back in the oven and cook for another 20 minutes. Remove and let rest for 10 minutes before carving.
Notes
Potatoes and carrots are also a nice addition to this dish. If using them, add to the pan in the beginning of cooking and brush with olive oil and sprinkle with a little salt and pepper.Β
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I decided to host Christmas dinner last year 4 weeks after having a baby (don’t know what I was thinking). So, I rushed to this site to find easy recipes. I had never made a whole chicken before but I knew I could trust Laney because I’ve made several of her recipes before. This chicken is DELICIOUS AND EASY to make. We all loved it so much. I also made Laney’s mashed potatoes in the slow cooker and omg! Anyways, thanks so much Laney for sharing your recipes with us.
Thank you so much! I’m so happy you can find recipes you love and trust here. And congrats on the new baby!
Just finished the dinner party….wonderful. I injected the GM into the bird in 20 places, in making the sauce, I tripled the recipe and added Chanterelle mushrooms at the end. Also, sweet onions were the mix for stuffing the bird and baby potatoes and carrots were nestled along side the bird. Thanks again, for the ideas and starting point.
W
I’m so happy it all worked out!
What happened to the onion that was in headlines but not in the recipe? I am going to wedge it also and put in with the oranges.
I am also going to inject some GM into the chicken prior to cooking.
Thanks for a wonderful recipe to give me a great starting point.
W
I’m not sure I know what onion you’re talking about?
Second paragraph of Roasting an Entire Chicken. “Stuff it with onion, citrus, and herbs “.
Ah, I see! Yes, if you read it in context I was talking about roasting whole chickens in general – it’s as simple as doing those few things. And the Grand Marnier version is just a fancier way!
It is in the oven with onions. A dinner party for 6. Excited to try it.
W
Yes, but you don’t need onion for this recipe. Are you making the Grand Marnier Chicken or another recipe?
This chicken dish was a real treat for our guests! 5 Stars.
I’m so glad you loved it!
This is delicious this should not be missed!
Thank you Leslie!
I can tell your recipes are fabulous – but I had to go to great pains to print them without the adds popping up all over in the middle of the recipe (as in I had to cut and paste into a word document). I know the adds pay your bills, but I can’t look up your recipes if the adds are just going to obliterate the instructions. I have never had this problem before! Sorry to tell you!
Thanks for the heads up Carolyn. I’m sorry for the inconvenience, I will look into it.
Can I use boneless skinless chicken breast fir this recipe ?
We had this for Easter dinner. It was a good option for our small gathering this year (only 3 of us). We all lived it! Thanks!
Made it for dinner today ! It was really good, not your βtypical flavorsβ . We all loved it! I used apricot jam instead of the fig, and had potatoes and carrots around the chicken. Thank you π
I really want to try this recipe!!! Quick question though. Do you have any suggestions for substituting the fig jam? I just know that If I purchased it for this one recipe I would probably not use it for anything else. I didnβt know if there was another jam substitute you have tried and liked?.
You can use any jam really!
This sounds so good. I have my weekly meals planned for this week but on the list for next week most definitely!! Thank you
I hope you love it!