Description
Bright, sticky, and seriously simple — this roasted orange chicken pairs caramelized citrus with a honey-soy glaze for juicy, fall-off-the-bone chicken thighs. Ready in under an hour, it’s a fuss-free weeknight winner that also impresses at dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 large navel oranges, sliced thin (reserve extra slices for serving)
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 3 garlic cloves, finely chopped or minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish
Instructions
- Heat the oven to 400°F (200°C). Lightly oil a roasting pan or baking dish.
- Pat the chicken dry with paper towels. Season both sides generously with salt, pepper and paprika.
- In a small bowl, whisk together the orange juice, soy sauce, honey, olive oil and minced garlic until smooth.
- Lay a single layer of orange slices on the bottom of the prepared pan. Arrange the seasoned chicken pieces on top of the fruit.
- Pour the orange-soy mixture over the chicken, then scatter the thyme leaves around and over the pieces.
- Roast in the preheated oven for about 25 minutes. Halfway through, spoon the pan juices over the chicken to glaze the skin.
- After roasting, switch the oven to broil and broil the chicken for 3–5 minutes — watch closely — until the skin is deeply caramelized and glossy.
- Remove from the oven and let the chicken rest 5 minutes. Garnish with additional orange slices and thyme sprigs. Serve with spoonfuls of the pan sauce.
Notes
- Quick notes & tips
- For best flavor use freshly squeezed orange juice rather than bottled.
- Patting the chicken dry before seasoning helps the skin crisp up.
- If using boneless pieces, reduce roast time to prevent overcooking.
- Reserve the pan juices and drizzle them over mashed potatoes, rice, or roasted vegetables.
- Storage
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven, covered with foil, adding a splash of orange juice if the sauce has thickened.