Name: Roasted Orange Chicken Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 1 large orange (zested and juiced); 2 tablespoons olive oil; 3 tablespoons honey; 2 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon crushed red pepper flakes (optional); 1 tablespoon chopped fresh rosemary or thyme; Orange slices

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Roasted Orange Chicken is the kind of crowd-pleasing dinner that tastes like a special treat but comes together with fuss-free ingredients and big, sunny flavors. Just imagine juicy chicken thighs soaking up a marinade of sweet orange, punchy ginger, and honeyed soy, roasted until the skin turns irresistibly crisp. The citrus glaze caramelizes into sticky, golden perfection, while a sprinkle of fresh herbs and orange slices adds a finishing flourish. This zesty dish brightens up any table, and it’s practically guaranteed to leave everyone licking their fingers and asking for seconds.

Ingredients You’ll Need

Roasted Orange Chicken Recipe - Recipe Image

Ingredients You’ll Need

There’s no complicated shopping list here—just a handful of ingredients that each play an essential role in building layers of savory, sweet, and citrusy flavor. Every item in this Roasted Orange Chicken recipe pulls its own weight when it comes to taste, color, or texture.

Chicken thighs: Bone-in, skin-on chicken thighs stay juicy in the oven and offer that crave-worthy golden skin when roasted.
Orange (zest and juice): The zest wakes up the senses with pure citrus aroma, while the fresh juice brings sweet-tart brightness to every bite.
Olive oil: Adds moisture for roasting and helps carry the marinade flavors deep into the chicken.
Honey: Creates a gorgeous glaze that balances savory notes, and encourages beautiful caramelization during roasting.
Soy sauce: Provides a gentle saltiness and umami depth to the sweet orange marinade.
Garlic: Three cloves minced means you get a bold, aromatic punch that rounds out all the flavors.
Fresh ginger: Grated ginger supplies warmth and a little zing—essential for that signature orange chicken vibe.
Salt: Essential for bringing out all the flavors and ensuring juicy, well-seasoned chicken.
Black pepper: Adds a gentle heat that balances the sweetness and rounds out the flavor profile.
Crushed red pepper flakes (optional): For those who love a hint of spicy kick in their glaze—totally up to you!
Fresh rosemary or thyme: A tablespoon of chopped herbs gives earthy, fragrant undertones that sing alongside citrus.
Orange slices: The ultimate garnish—fresh and beautiful, they signal exactly what’s in store with every plate.

How to Make Roasted Orange Chicken

Step 1: Mix Up the Marinade

First things first, grab a small mixing bowl and whisk together the orange juice and zest, olive oil, honey, soy sauce, minced garlic, grated ginger, salt, black pepper, those lively red pepper flakes (if you’re feeling bold), and your fresh chopped herbs. This quick marinade becomes the secret sauce, infusing your Roasted Orange Chicken with layers of sweet, savory, and fresh citrus flavor.

Step 2: Marinate the Chicken

Nestle the chicken thighs in a baking dish or large bowl, then pour the aromatic marinade right over the top. Use tongs or your clean hands to give each piece a good turn, making sure every nook gets a citrusy coating. Let the chicken soak for at least 30 minutes at room temperature for a boost of flavor, or cover and refrigerate overnight to allow the flavors to seep deeper for a truly memorable Roasted Orange Chicken.

Step 3: Prepare for Roasting

Once marinated, arrange the chicken thighs skin-side up in a roasting pan, leaving some space so the hot air can work its magic. Spoon a little of the marinade over each thigh (this will help encourage that sticky, shiny glaze). Preheat your oven to 400°F (200°C) to get things piping hot for even roasting.

Step 4: Roast to Perfection

Slide the pan into the oven and roast the chicken for 35–40 minutes, or until the internal temperature hits 165°F (74°C) and the skin is dazzlingly golden and crisp. Don’t forget to baste once or twice with the pan juices for extra flavor and caramelization. If you want a little more color and a crackly crust, pop the chicken under the broiler for 2–3 minutes at the end.

Step 5: Rest and Garnish

Let the Roasted Orange Chicken rest for about 5 minutes after removing it from the oven. This helps the juices settle, so each bite stays tender. Before serving, garnish with fresh orange slices and a sprinkle of extra herbs for a burst of color that makes this dish as beautiful as it is delicious.

How to Serve Roasted Orange Chicken

Garnishes

For a gorgeous finishing touch, serve your Roasted Orange Chicken with vibrant fresh orange slices, scatter over some extra rosemary or thyme, and add a dusting of zest for extra citrusy flair. A little sprinkle of flaky sea salt or a crack of fresh pepper also never hurts!

Side Dishes

This dish plays well with all sorts of sides. Fluffy jasmine rice or buttery mashed potatoes soak up that delicious sticky sauce perfectly, while steamed green beans, roasted asparagus, or a crisp salad cut through the rich glaze and balance every bite.

Creative Ways to Present

Plate the chicken atop a bed of greens for a modern twist, use a generous spoonful of pan juices over polenta, or arrange individual thighs on a platter surrounded by orange rounds for a family-style feast. For a party, slice the chicken off the bone and serve with toothpicks for a citrusy, finger-licking appetizer!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Roasted Orange Chicken, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to three days—just be sure to save a little of that luscious sauce to drizzle over leftovers!

Freezing

This chicken freezes surprisingly well! Place cooled chicken and sauce in a freezer-safe container or zip-top bag, removing as much air as possible. Freeze for up to two months. Thaw overnight in the fridge for best results, and be ready for a burst of bright, citrusy flavor even on your busiest nights.

Reheating

Reheat Roasted Orange Chicken in a 350°F (175°C) oven, covered with foil, until warmed through—usually 15 to 20 minutes. For quick lunches, the microwave works too, though the skin’s texture is best restored in the oven or an air fryer.

FAQs

Can I use boneless, skinless chicken breasts instead?

Absolutely! You can swap thighs for breasts or even drumsticks in this Roasted Orange Chicken; just keep in mind that breasts may cook a little faster, so check them around the 25–30 minute mark and avoid overcooking for juicy results.

Is this recipe gluten-free?

Yes—simply make sure your soy sauce is certified gluten-free (many brands are nowadays). All the other ingredients in Roasted Orange Chicken are naturally gluten-free, making it easy to accommodate special diets.

Can I prepare the marinade in advance?

Definitely! Whisk together the marinade up to two days ahead and keep it covered in the fridge. When you’re ready, just pour it over the chicken and continue as directed—couldn’t be simpler.

What other herbs go well with Roasted Orange Chicken?

Feel free to play around with different herbs! While rosemary and thyme are classics, fresh parsley, basil, or even a touch of tarragon will lend a lovely, aromatic spin.

Can I make this dish spicy?

Yes, and it’s delicious! Just add more crushed red pepper flakes to your marinade or even a dash of hot sauce to amp up the heat in your Roasted Orange Chicken. Adjust to your personal taste.

Final Thoughts

If you’ve been craving something special but secretly hope for an easy clean-up, Roasted Orange Chicken is your answer. It’s bright, bold, and brimming with flavor—perfect for impressing dinner guests or simply making weeknights extra delicious. Grab a juicy orange and a few pantry basics, and give this sunshine-packed recipe a try tonight!

Roasted Orange Chicken Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 50 minutes (not including marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Roasted Orange Chicken is a flavorful and easy-to-make dish that combines the zesty citrus taste of oranges with the savory richness of roasted chicken thighs. This recipe results in tender, juicy chicken with crispy skin, bathed in a delectable orange-infused marinade.

Ingredients

Scale

Chicken:

4 bone-in, skin-on chicken thighs

Marinade:

1 large orange (zested and juiced)
2 tablespoons olive oil
3 tablespoons honey
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 tablespoon chopped fresh rosemary or thyme

Garnish:

Orange slices

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Prepare the marinade: Whisk together orange juice, orange zest, olive oil, honey, soy sauce, garlic, ginger, salt, black pepper, red pepper flakes, and herbs.
Marinate the chicken: Coat the chicken thighs with the marinade and let them marinate for at least 30 minutes.
Roast the chicken: Transfer the chicken to a roasting pan, roast for 35–40 minutes until golden and crispy.
Rest and serve: Let the chicken rest for 5 minutes before serving. Garnish with orange slices.