Sous Vide Whole Roast Chicken With Oranges

This perfect sous vide whole roast chicken with oranges and herbs is delicious for any night of the week. It’s first spatchcocked (super easy – I’ll show you how), then finished in the oven broiler. It’s an easy and very tasty sous vide chicken dinner idea. Perfect for holiday meals, too.

Let’s sous vide a whole roast chicken!

Ingredients for sous vide roast chicken

This recipe works for ~3lb whole chicken. For seasonings, you’ll need diced garlic, dried oregano. Plus an orange, butter, and some fresh parsley for garnish.

The oregano used in the Sip Bite Go sous vide roasted chicken recipe video was imported from Greece by my friends at Fanti. (Thanks guys!) It comes still attached to the plant (also dried) and adds so much flavor to soups and sous vide chicken dishes like this one. Shop Fanti’s dried wild oregano.

How to make sous vide whole roasted chicken

Let’s make this amazing dish.

Step 1. Preheat sous vide machine to 148 degrees ºF.

Step 2. Time to spatchcock chicken so it cooks evenly. While the sous vide bath preheats, clean the whole chicken by running it under water and discarding the bag and any extra pieces that come with it. Place the whole chicken breast side down on a cutting board.

First time spatchcocking? See this post on how to spatchcock chicken for sous vide cooking. If you’re the visual type, see the video for spatchcocking chicken.

Use sharp kitchen shears to cut from top to bottom along the backbone. Repeat on the other side to fully remove the backbone from the chicken. Discard or use backbone in chicken stock.

Push down and completely flatten chicken. This will help it cook evenly during the specified sous vide roast chicken cook time.

Step 3. Season both sides of chicken with salt and pepper. To the skin side, add garlic and oregano. Rub the spices into the chicken.

Step 4. Transfer chicken to a large sous vide bag.

Add 3 slices of orange, and vacuum seal it in a flat layer.

Sous vide chicken at 148 degrees ºF for 6 hours.

Step 5. When done sous vide cooking, remove chicken from the hot water and shock the bag in an ice bath for 5-10 minutes. Stick it in the fridge to finish and serve another day. Or proceed to the next step to cook and enjoy it that day.

Don’t miss my schedule example a few scrolls down…

Step 6. Set the oven broiler to high. Cut open the vacuum seal bag and transfer the whole chicken to a cutting board. Discard the oranges and wipe the chicken clean. Pat the chicken dry.

Step 7. Transfer sous vided chicken to a rack placed on top of a rimmed baking sheet. Add butter to the top of the chicken and broil it on High for ~3-8 minutes.

Step 8. Once roasted sous vide whole chicken is a golden brown, remove it from the broiler and let it cool for 15-30 minutes. The longer the better.

To keep it warm, cover it with foil while it rests with a hole poked in the top of the foil for the steam to escape.

Serve with a sprinkle of fresh parsley.

Squeeze an orange slice over chicken and plate with the rest of the orange slices.

Get other tasty sous vide chicken breast marinade ideas here. Use spices, herbs, wine and other ingredients to flavor sous vide chicken in marinade before sous viding it.

Schedule example for sous vide roasted chicken

Now that I’m a parent, schedules make things run a bit smoother around here. Here’s a little something for all fellow parents and busy people. It’s my schedule for a whole roast sous vide chicken dinner.

• 9:30am or earlier (up to a day or two ahead) – Prep the chicken: clean, spatchcock, season, and vac seal it. If sous viding later, store in the fridge for up to 2 days.
• 10am – Sous vide spatchcocked chicken for 6 hours
• 4pm – Ice shock sous vided whole chicken. Roast immediately, or store in the fridge until ready to finish and serve.
• 4:30pm or later (or within a couple of days) – Roast sous vide whole chicken in the oven and enjoy.

My husband and I have been working home for years. We’ve gotten used to prepping food in the morning over a quick coffee break. Meal prepping sous vide chicken dishes like this one are a staple in our house on a weekday night.

We also love sous vide chicken tender salads. And if we’re expecting guests, we’ll make something special like sous vide tri tip roast and sous vide brisket, or sous vide pork carnitas.

See how to make smoked whole chicken on the Traeger.

The Perfect Sous Vide Setup

Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

1. A sous vide machine.
   Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
   Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
2. Sous vide container.
   If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
3. Bags to cook sous vide food.
   Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
4. Nice-to-have accessories for sous vide cooking.
   – Sous vide weights to hold down food that floats.
   – Mini mason jars for desserts and sous vide egg bites.
   – Cast iron skillet to sear sous vide steaks to finish them.
5. My sous vide cookbook with 100+ recipes.

What about plating and sides?

For sides, this particular dish was plated with mashed potatoes and spinach with a few 90’s style orange slices. Sous vide corn on the cob and this buttery sous vide asparagus recipe are other worthy sides for this family style meal.

Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book –The Home Chef’s Sous Vide Cookbook.

I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. You can keep up with my everyday sous vide recipes on Instagram @sipbitego. If you’re on a mission to sous vide everything, catch my latest sous vide recipe videos on the Sip Bite Go channel.