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    Home » Recipes » Sous Vide » Sous Vide Chicken » Sous Vide Whole Roast Chicken With Oranges

    Sous Vide Whole Roast Chicken With Oranges

    Published: Sep 21, 2020 · Modified: Nov 1, 2021 by Jenna Passaro · This post may contain affiliate links.

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    sous vide whole roast chicken recipe

    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.

    serving sous vide roast chicken on a plate with oranges feature
    Want help with the logistics on how to get your sous vide chicken looking SO good? Don’t miss my schedule later on in this post that will show you when to put the sous vide whole roast chicken in the water, and when to finish it.

    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.

    serving whole roasted sous vide chicken dinner

    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.

    seasoning whole roast chicken for sous vide cooking

    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.

    vacuum sealing sous vide whole roast chicken

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

    vacuum sealing whole chicken with foodsaver 4400

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

    sous vide cooking whole chicken

    Sous vide chicken at 148 degrees ºF for 6 hours.

    sous viding whole roast chicken with oranges with The Home Chef's Sous Vide Cookbook

    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.

    adding butter to sous vide chicken

    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.

    roasted sous vide chicken finished in broiler

    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.

    complete sous vide roasted chicken for dinner

    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.

    plated sous vide roast chicken

    Serve with a sprinkle of fresh parsley.

    orange chicken sous vide cooking

    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.

    sous vide chicken meal prep schedule with The Home Chef's Sous Vide Cookbook

    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.
    roasted sous vide chicken leg dinner plate

    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.

    close up of sous vide roasted chicken leg

    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.
    serving sous vide roast chicken legs and breast with potatoes

    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.

    vacuum sealed and sous vide cooking with the home chef's sous vide cookbook

    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.

    serving sous vide whole roasted chicken dinner
    serving sous vide roast chicken on a plate with oranges feature

    Sous Vide Whole Roast Chicken With Oranges Recipe (Sip Bite Go)

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 6 hours
    Finish Time: 45 minutes
    Total Time: 7 hours
    Servings: 4
    Calories: 420kcal
    Author: Jenna Passaro

    Ingredients

    • 3 lb chicken whole
    • ½ tsp salt
    • ¼ tsp pepper
    • ½ tbsp garlic diced
    • ¼ tsp oregano dried
    • 1 orange sliced, divided
    • 2 tbsp butter melted
    • 1 tsp parsley fresh, optional

    Instructions

    • Preheat sous vide machine to 148 degrees ºF.
    • While the sous vide bath preheats, prep the chicken. Clean the 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. 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.
    • Season both sides of chicken with salt and pepper. To the skin side, add garlic and oregano. Rub the spices into the chicken.
    • 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.
    • When done, 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.
    • 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.
    • 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.
    • 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 of orange and the rest of the orange slices

    Video

    Notes

    Recipe – https://sipbitego.com/sous-vide-whole-roast-chicken
    Recipe video – https://youtu.be/aPIPQkKE014

    Nutrition

    Calories: 420kcal | Carbohydrates: 4g | Protein: 31g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 138mg | Sodium: 456mg | Potassium: 368mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 2mg
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to smoking tasty Traeger recipes and making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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