Sweet and Savory Roasted Orange Chicken

A delightful dish that balances rich chicken flavors with the sweetness of oranges, elevated by savory soy sauce and honey.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

Main ingredients

4 pieces bone-in, skin-on chicken thighs
2 large navel oranges, thinly sliced Plus extra for garnish
1/2 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons honey Adjust to taste
1 tablespoon olive oil For greasing and marinating
3 cloves garlic, minced
1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme
1 teaspoon paprika
to taste Salt and pepper
as needed Fresh thyme sprigs for garnish

Instructions

Preparation

Preheat oven to 400°F (200°C). Grease a roasting pan lightly with olive oil.
Pat chicken pieces dry and season with salt, pepper, and paprika.
In a small bowl, whisk together orange juice, soy sauce, honey, minced garlic, and olive oil.
Arrange orange slices on the bottom of the roasting pan. Place the chicken pieces on top.

Cooking

Pour the marinade evenly over the chicken and sprinkle with thyme leaves.
Roast for 25 minutes, basting the chicken halfway through with the pan juices.
Turn oven to broil and broil chicken for 3-5 minutes until caramelized and glossy.

Serving

Let chicken rest for 5 minutes before garnishing with fresh orange slices and thyme.
Spoon pan sauce over chicken before serving.

Notes

Leftover roasted orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. You can also freeze leftovers for up to 3 months.