Description
Sweet and Savory Roasted Orange Chicken is a juicy, flavor-packed dish with citrusy brightness, honey sweetness, and herby thyme. Perfect for busy weeknights or when you want a comforting yet impressive dinner!
Ingredients
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4 bone-in, skin-on chicken thighs (or substitute with drumsticks or breasts)
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2 large navel oranges, thinly sliced (plus extra for garnish)
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1/2 cup fresh orange juice (about 2 oranges)
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2 tablespoons soy sauce
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2 tablespoons honey
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1 tablespoon olive oil
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3 garlic cloves, minced
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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1 teaspoon paprika
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Salt and pepper, to taste
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Fresh thyme sprigs, for garnish
Instructions
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Preheat and Prepare: Heat oven to 400°F (200°C). Lightly grease a roasting pan. Pat chicken dry and season both sides with salt, pepper, and paprika.
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Make the Marinade: In a small bowl, whisk together orange juice, soy sauce, honey, garlic, and olive oil. Taste and adjust with extra honey or soy sauce if needed.
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Assemble the Dish: Place orange slices on the bottom of the pan. Set chicken on top, then pour marinade evenly over. Sprinkle with thyme leaves.
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Roast the Chicken: Bake for 25 minutes, basting halfway with pan juices.
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Broil for Caramelization: Switch oven to broil and cook 3–5 minutes until the chicken is glossy and caramelized.
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Rest and Serve: Let rest 5 minutes. Garnish with fresh orange slices and thyme sprigs. Spoon pan juices over before serving.
Notes
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Substitute mandarins or blood oranges for a fun twist.
For extra crispy skin, make sure the chicken is thoroughly patted dry before seasoning.
Can be marinated up to 24 hours in advance for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 315 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg