Sweet and Savory Roasted Orange Chicken Recipe
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.
- 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
