Imagine a whole roasted chicken nestled in a pan of bubbling citrus‑champagne juices, skin crisped to golden perfection, with slices of orange tucked under the skin and drizzle of the pan gravy poured over the birds as you carve. That’s Mimosa Roasted Chicken — celebratory, flavourful and surprisingly approachable.

Behind the Recipe

The inspiration came from the idea of waking up brunch‑vibes and dinner‑comfort in one dish. A mimosa cocktail (champagne + orange juice) meets a classic roast chicken. I wanted a chicken that tasted festive and bright, but didn’t need indecipherable technique. After a few tries of marinating skin under orange slices and roasting with citrus‑wine juices, this version came out juicy, aromatic and perfect for family dinners or casual celebrations.

Origins & Recipe Trivia

“Mimosa Roasted Chicken” takes its name from the cocktail “mimosa,” hinting at the use of sparkling wine (or champagne) and citrus as part of the roasting liquids. One recipe uses orange juice, whole oranges, and champagne or sparkling wine to both flavour the chicken and create the base for a gravy. chasingmylife.com+1
While not a centuries‑old traditional dish, it sits in the modern table of roasted chickens with a twist — the citrus and sparkling wine bring brightness and depth.

Why You’ll Love This Dish

Celebratory but easy: Feels like a special occasion dish, but uses familiar roasting methods.
Bright citrus flavour: Orange under the skin, orange juice and wine in the pan give layers of flavour.
Moist meat & crisp skin: When roasted right, you get golden skin and juicy chicken underneath.
Versatile leftovers: Perfect for sandwiches, soup or salad the next day.
Sheet‑pan friendly: With carrots or onions around the chicken, you can have everything in one go.

Chef’s Pro Tips for Best Results

Loosen the skin gently and slide orange slices under it (one recipe suggests whole chicken with orange slices beneath skin). My Story in Recipes+1
Use bone‑in, skin‑on chicken to maximize flavour and texture.
Pre‑heat your oven and ensure your roasting pan is properly heated if possible.
Use good quality citrus: a fresh navel orange for slices and wedges.
Use either champagne, sparkling wine or a decent white wine + orange juice combo for the base roast liquid. (One version uses 2 cups moscato or brut champagne + orange juice + chicken broth). chasingmylife.com+1
Baste the chicken with pan juices as it roasts to keep it moist and build flavour.
After roasting, let the chicken rest about 15 minutes before carving so juices redistribute.

Kitchen Tools You’ll Need

Large roasting pan (or Dutch oven)
Sharp knife for slicing oranges and carving chicken
Kitchen thermometer (optional but helps with doneness)
Tongs or spatula for turning or basting
Small saucepan for making the gravy (if desired)

Ingredients (approx. serve 4–6)

1 whole chicken (≈ 5‑7 lb / 2.2‑3.2 kg), bone‑in, skin‑on
2 navel oranges — one sliced (for under the skin), one cut into wedges for the cavity & pan
½ cup chicken broth
½ cup orange juice
2 cups sparkling wine (champagne or brut) or substitute with white wine + a splash of sparkling water
¼ cup butter, softened
4 garlic cloves, minced
1 Tbsp dried basil
1 tsp salt
½ tsp onion powder
½ tsp dried marjoram
¾ tsp black pepper
2 onions, cut into wedges (to place around or under chicken)
Optional: carrots or potatoes cut lengthwise beneath chicken as a “rack” to elevate.

Substitutions & Notes

If you don’t have champagne, use a good dry sparkling wine or a crisp white wine + splash of sparkling water.
If navel oranges are not available, use other sweet oranges or possibly a combination of orange and lemon for brightness.
For fewer leftovers, scale down the chicken size or use half‑chicken pieces.
If you prefer a lighter dish, you can omit butter and increase citrus for flavour intensity.
Want gluten‑free gravy? Use cornstarch instead of flour to thicken.

Instructions

Preheat oven to 375 °F (190 °C). (One version uses 20 minutes at 350 °F then 45 minutes more, but 375 simplifies). chasingmylife.com+1
Pat chicken dry. Loosen skin from breast and thighs gently, insert the orange slices under the skin (one of the oranges) and place the orange‑wedges (other orange) into the cavity.
Combine butter, minced garlic, dried basil, marjoram, onion powder, salt and pepper. Rub this mixture over the chicken skin. Sprinkle remaining pepper.
Arrange chicken breast‑side up in roasting pan. Optionally place carrot or potato strips beneath chicken so it stands slightly elevated.
In a bowl, mix sparkling wine, orange juice and chicken broth (and onion wedges if using). Pour around chicken in roasting pan (not over the skin directly).
Place chicken in oven. Roast uncovered for approx. 45‑60 minutes, or until internal temperature reaches at least 165 °F (74 °C) at the thickest part. Baste the chicken with pan juices every 15–20 minutes. If chicken is browning too quickly, cover loosely with foil. chasingmylife.com
Once done, remove chicken and let rest for 15 minutes, loosely tented with foil.
Meanwhile make the gravy: skim fat from pan juices leaving about 1 Tbsp fat, in a small saucepan melt 1 Tbsp butter + reserved fat, whisk in 2 Tbsp flour and gradually add 1 cup broth or pan juices; bring to gentle boil until thickened. chasingmylife.com+1
Carve the chicken, serve with pan gravy poured over, garnish with fresh orange zest or slices if desired.

Texture & Flavour Secrets

When done right, the skin is crisp and golden, the chicken meat remains juicy, the orange slices beneath the skin infuse mild citrus sweetness, and the champagne/wine & orange juice liquid create a highly aromatic environment that flavours the whole bird. The gravy made from pan‑juices adds richness and ties the dish together.

What to Avoid

Don’t skip drying the chicken or the skin won’t crisp properly.
Avoid pouring liquid over the top of the chicken at first—keep liquid around the base so skin remains dry.
Don’t rely solely on colour—use a thermometer for safe doneness.
Avoid over‑baking after the skin is dark; that may dry out the meat.
Don’t omit resting time—cutting immediately lets juices escape.

Approximate Nutrition (per serving)

Calories: ~ 450‑600 kcal (varies by size of chicken, amount of butter, wine).
Protein: approx. 35‑45 g
Fat: approx. 25‑30 g
Carbohydrates: approx. 5‑10 g (primarily from orange juice)
(These are estimates.)

Preparation Time

Prep time: ~ 15 minutes
Roast time: ~ 50‑60 minutes (depending on size)
Rest time: ~ 15 minutes
Total time: ~ 80‑90 minutes

Make‑Ahead & Storage Tips

You can prepare the chicken (insert oranges & rub butter mixture) ahead and refrigerate for up to 4 hours before roasting.
Leftover roasted chicken can be shredded and used for sandwiches, salads, or soups. Store in fridge up to 2 days.
Freeze leftovers (meat + gravy) up to 2 months.

How to Serve Mimosa Roasted Chicken

Serve with:

Mashed potatoes or creamy polenta to soak up the gravy.
Roasted vegetables (carrots, green beans or Brussels sprouts).
A crisp green salad with vinaigrette to cut richness.
A glass of sparkling wine or chilled white wine to complement the citrus & toast flavours.

Variations to Try

Use bone‑in chicken breast pieces instead of whole chicken for quicker cook.
Add fresh rosemary or thyme under the skin for herbal aroma.
For a non‑alcohol version: replace sparkling wine with apple cider or white grape juice + extra chicken broth.
Citrus twist: use grapefruit slices instead of orange for sharper flavour. QFC
Spice up: add chopped fresh chilli or red pepper flakes in the butter rub for heat.

FAQs

Q1. Can I use chicken parts instead of whole chicken?
Yes, use thighs and drumsticks—reduce cooking time and ensure internal temp is correct.
Q3. Can I make it without butter?
Yes — omit butter or reduce and use olive oil; the flavour will be slightly different but still delicious.
Q4. How do I store leftovers?
Refrigerate in airtight container up to 2 days; reheat gently in oven and cover to retain moisture.
Q5. Can I make this gluten‑free?
Yes — in gravy use corn‑ or tapioca‑starch instead of flour, and ensure broth is gluten‑free.

Conclusion

Mimosa Roasted Chicken is that elegant roast you’ll want to serve for special occasions and also for relaxed dinners when you just want something with flair. With crispy skin, juicy meat and the brightness of citrus + wine in every bite, it’s a dish that satisfies and impresses. Give it a go and I guarantee the table will be cheering.

Mimosa Roasted Chicken