Roasted Orange Chicken

Roasted Orange Chicken is a flavorful and comforting dish that combines crispy, oven-roasted chicken with a zesty, slightly sweet orange glaze. The citrusy aroma fills the kitchen as it roasts, and the final result is a beautifully caramelized chicken that’s juicy inside and bursting with flavor.

Why You’ll Love This Recipe

I love how this dish brings restaurant-quality flavor with everyday ingredients. The combination of savory roasted chicken and bright, tangy orange glaze makes every bite delicious. It’s also a one-pan meal that requires minimal prep, making it perfect for a cozy dinner at home or entertaining guests with little stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks

• Fresh orange juice

• Orange zest

• Garlic, minced

• Soy sauce

• Honey or brown sugar

• Olive oil

• Fresh rosemary or thyme (optional)

• Salt and pepper to taste

• Orange slices (for garnish, optional)

Directions

1. I preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.

2. In a small bowl, I whisk together orange juice, zest, garlic, soy sauce, honey, and olive oil to create the glaze.

3. I season the chicken with salt and pepper and place it skin-side up in the baking dish.

4. I pour half of the orange glaze over the chicken, reserving the rest for basting later.

5. I roast the chicken for about 35 to 45 minutes, basting with the remaining glaze halfway through. I let it cook until the skin is golden and the juices run clear.

6. For a slightly crispy finish, I broil the chicken for the last 2-3 minutes.

7. I serve it hot, garnished with fresh herbs or orange slices for an extra pop of color.

Servings and timing

This recipe serves 4 and takes about 10 minutes of prep time and 40 minutes of cooking time, making the total time around 50 minutes.

Variations

Sometimes I add a dash of chili flakes to the glaze for a hint of spice. When I want a thicker sauce, I simmer the leftover glaze on the stove for a few minutes to reduce it. I’ve also tried this with boneless chicken breasts, adjusting the cooking time accordingly. Swapping soy sauce for tamari or coconut aminos also works for a gluten-free option.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a baking dish, cover with foil, and warm it in the oven at 350°F until heated through. For a quicker option, I reheat it in the microwave, but the oven keeps the skin crisper.

FAQs

Can I use bottled orange juice?

Yes, I can use bottled juice in a pinch, but I prefer fresh-squeezed for a brighter, more natural flavor.

Do I have to use bone-in chicken?

Not at all. I can use boneless thighs or breasts, but I reduce the cooking time and keep an eye on doneness to prevent drying out.

Can I prepare this in advance?

Yes, I often marinate the chicken in the glaze for a few hours or overnight to deepen the flavor before roasting.

What sides go well with this?

I like to serve it with rice, roasted vegetables, or a simple green salad. Mashed potatoes also soak up the orange glaze beautifully.

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F (74°C), and the juices run clear when pierced with a knife.

Conclusion

Roasted Orange Chicken is a dish I turn to when I want something vibrant, comforting, and easy to prepare. The citrus glaze creates a beautiful balance of sweet and savory, and the oven does most of the work. Whether I’m cooking for family or friends, it always brings a burst of flavor to the table.

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