Introduction

This Sweet and Savory Roasted Orange Chicken offers a delightful balance of citrus brightness and rich, caramelized flavors. Perfect for a weeknight dinner or special occasion, it’s simple to prepare yet impressive on the plate.

The image shows close-up glazed roasted chicken pieces with a shiny, golden-brown crust. There are fresh green thyme sprigs scattered on top, and bright orange slices placed on and around the chicken, adding a pop of color. The crispy skin of the chicken has a slightly textured look with caramelized spots. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 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
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon paprika
Salt and pepper, to taste
Fresh thyme sprigs for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). Lightly grease a roasting pan with olive oil.
Step 2: Pat the chicken thighs dry with paper towels, then season evenly with salt, pepper, and paprika.
Step 3: In a small bowl, whisk together fresh orange juice, soy sauce, honey, minced garlic, and olive oil until well combined.
Step 4: Arrange the thin orange slices on the bottom of the roasting pan. Place the seasoned chicken thighs on top of the oranges.
Step 5: Pour the orange juice mixture evenly over the chicken, then sprinkle the fresh or dried thyme leaves on top.
Step 6: Roast the chicken for 25 minutes, basting halfway through with the pan juices to keep it moist.
Step 7: Switch the oven to broil and broil the chicken for 3–5 minutes until the skin is caramelized and glossy. Watch closely to prevent burning.
Step 8: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with additional fresh orange slices and thyme sprigs.
Step 9: Spoon the pan sauce over the chicken before serving for an extra burst of flavor.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes to the marinade.
Substitute chicken thighs with drumsticks or a whole cut-up chicken if preferred.
If fresh thyme isn’t available, rosemary or oregano can be good alternatives.
Use blood oranges instead of navel oranges for a deeper, richer citrus flavor and striking color.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat or in the oven at 350°F (175°C) until heated through, adding a splash of water or orange juice to keep it moist.

How to Serve

The image shows close-up roasted chicken pieces with a shiny, dark brown glaze, sprinkled with small green herb leaves. On top of the chicken, there are thin, bright orange slices with visible texture and juice inside. The chicken skin looks crispy with a slightly charred texture. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe with boneless chicken?

Yes, boneless chicken thighs or breasts can be used, but cooking time may be shorter. Keep an eye on the chicken to avoid drying it out, adjusting roasting and broiling times as needed.

Is there a way to make this dish gluten-free?

Absolutely. Use a gluten-free soy sauce or tamari to keep the recipe gluten-free without sacrificing flavor.

Sweet and Savory Roasted Orange Chicken Recipe

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★★★★★

4.8 from 492 reviews

This Sweet and Savory Roasted Orange Chicken features juicy bone-in, skin-on chicken thighs roasted with fresh navel oranges, tangy orange juice, honey, and a blend of aromatic herbs and spices. The chicken is roasted to perfection, then quickly broiled to achieve a caramelized, glossy finish, delivering a perfect balance of citrus brightness and savory depth. Served garnished with fresh orange slices and thyme, this dish is a vibrant and flavorful option for a comforting yet elegant meal.

Author: Lena
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Roasting
Cuisine: American

Ingredients

Scale

Chicken

4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 teaspoon paprika

Marinade and Sauce

2 large navel oranges, thinly sliced (plus extra for garnish)
1/2 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Garnish

Fresh thyme sprigs
Extra orange slices

Instructions

Preheat and Prepare Roasting Pan: Preheat your oven to 400°F (200°C). Lightly grease a roasting pan with olive oil to prevent sticking and to help with caramelization during roasting.
Season the Chicken: Pat the chicken thighs dry using paper towels to ensure crispy skin. Season each piece generously with salt, pepper, and paprika to enhance flavor and create a beautiful color during roasting.
Make the Marinade: In a small bowl, whisk together the fresh orange juice, soy sauce, honey, minced garlic, and olive oil until well combined. This marinade will infuse the chicken with a balance of sweetness, tang, and umami.
Arrange Oranges and Chicken: Lay the thinly sliced orange rounds at the bottom of the prepared roasting pan. Place the seasoned chicken thighs on top of the orange slices, allowing the citrus to flavor the chicken as it cooks.
Apply Marinade and Add Thyme: Pour the prepared marinade evenly over the chicken pieces, making sure each piece is coated. Sprinkle the fresh thyme leaves over the chicken for aromatic herb notes.
Roast the Chicken: Place the roasting pan in the oven and roast the chicken for 25 minutes. Halfway through cooking, baste the chicken with the pan juices to keep it moist and enhance the flavor.
Broil for Caramelization: After roasting, switch the oven to the broil setting. Broil the chicken for 3-5 minutes, watching closely, until the skin becomes caramelized, glossy, and slightly crisp for an enticing finish.
Rest the Chicken: Remove the pan from the oven and let the chicken rest for 5 minutes. Resting helps the juices redistribute, ensuring tender and juicy meat.
Garnish and Serve: Garnish the chicken with fresh orange slices and thyme sprigs. Spoon the flavorful pan sauce over the chicken before serving to add extra moisture and citrus-savory notes.

Notes

Use bone-in, skin-on chicken thighs for the best flavor and moistness.
To ensure crispy skin, pat the chicken dry before seasoning.
Basting during roasting keeps the chicken moist and enhances flavor.
Watch carefully when broiling to avoid burning; the sugars in the marinade caramelize quickly.
This dish pairs well with steamed rice, roasted vegetables, or a light salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: roasted orange chicken, citrus chicken recipe, honey orange chicken, baked chicken thighs, savory sweet chicken