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

Print Pin

5 from 1 vote

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!

Servings 4

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. 

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