Sweet and Savory Roasted Orange Chicken Recipe
This Sweet and Savory Roasted Orange Chicken recipe features tender, juicy chicken thighs roasted to perfection with a flavorful blend of fresh orange juice, soy sauce, honey, and aromatic herbs. Enhanced with thinly sliced oranges and a caramelized finish under the broiler, this dish offers a delightful balance of citrus brightness and savory depth perfect for a weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 1 teaspoon paprika
Orange Marinade and Garnish
- 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 (plus extra for greasing pan)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Fresh thyme sprigs for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a roasting pan with olive oil to prevent sticking and promote even cooking.
- Season Chicken: Pat the chicken thighs dry using paper towels to ensure crispy skin. Season each piece generously with salt, pepper, and paprika, distributing the spices evenly.
- Make Marinade: In a small bowl, whisk together the fresh orange juice, soy sauce, honey, minced garlic, and olive oil until well combined to create a flavorful marinade and glaze.
- Arrange Oranges and Chicken: Lay the thinly sliced orange rounds evenly across the bottom of the greased roasting pan. Place the seasoned chicken thighs on top of the orange slices, allowing the citrus to infuse the meat during roasting.
- Marinate Chicken: Pour the orange marinade evenly over the chicken pieces. Sprinkle fresh or dried thyme leaves on top to add a fragrant herbal note.
- Roast Chicken: Place the roasting pan in the oven and roast the chicken for 25 minutes. Halfway through, baste the chicken with the pan juices using a spoon or brush to keep it moist and enhance flavor.
- Broil for Caramelization: After roasting, switch the oven setting to broil. Broil the chicken for 3 to 5 minutes until the skin becomes caramelized, glossy, and slightly charred for a beautiful finish. Watch closely to avoid burning.
- Rest the Chicken: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute for maximum tenderness.
- Garnish and Serve: Garnish with additional fresh orange slices and thyme sprigs for presentation. Spoon the flavorful pan sauce over the chicken before serving to enhance taste and moisture.
Notes
- For extra crispy skin, pat the chicken completely dry before seasoning.
- If fresh thyme is unavailable, dried thyme works well but adjust quantity as it’s more concentrated.
- Use a roasting pan or an oven-safe dish with sides to catch the orange juices.
- Keep a close eye during broiling as it can quickly go from caramelized to burnt.
- This recipe pairs nicely with steamed rice, roasted vegetables, or a fresh green salad.
Keywords: roasted orange chicken, citrus chicken, sweet and savory chicken, baked chicken thighs, orange marinade, one-pan chicken recipe
