Name: Roasted Orange Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or drumsticks; 1/2 cup fresh orange juice; 1 tsp orange zest; 2 cloves garlic, minced; 2 tbsp soy sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar or apple cider vinegar; 1 tbsp olive oil; Salt and pepper to taste; Optional: pinch of red pepper flakes; Optional: fresh thyme or rosemary, for garnish

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This Roasted Orange Chicken is my go-to when I want a dinner that’s equal parts comforting, flavorful, and a little bit special. Juicy chicken is roasted until golden and crispy, then coated in a sticky, citrusy orange glaze that’s slightly sweet, tangy, and savory all at once. It’s the kind of dish that fills the kitchen with amazing aroma and brings everyone straight to the table.

Roasted Orange Chicken

Why You’ll Love This Recipe

I love this recipe because it gives me bold, vibrant flavors with minimal effort. Roasting the chicken keeps it juicy and flavorful, while the orange glaze caramelizes beautifully over the skin. It’s perfect for weeknight dinners but elegant enough for guests. Plus, it pairs perfectly with rice, veggies, or a fresh salad, making it a complete and satisfying meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs or drumsticks
Fresh orange juice
Orange zest
Garlic, minced
Soy sauce
Honey or brown sugar
Rice vinegar or apple cider vinegar
Olive oil
Salt and pepper
Optional: red pepper flakes, fresh thyme or rosemary for garnish

directions

I preheat the oven to 400°F (200°C) and line a baking dish or sheet pan with foil for easy cleanup.
I pat the chicken dry and season both sides with salt and pepper.
In a small bowl, I whisk together orange juice, orange zest, garlic, soy sauce, honey, vinegar, and a splash of olive oil to make the glaze.
I place the chicken skin-side up in the baking dish and spoon about half the glaze over the pieces.
I roast the chicken for 35–45 minutes, basting with more glaze every 15 minutes. I cook until the skin is golden, crispy, and the internal temperature reaches 165°F (75°C).
I finish by spooning the remaining glaze over the chicken and garnishing with fresh herbs and extra orange zest if I want to dress it up.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: About 55 minutes

Variations

Sometimes I add a splash of sesame oil to the glaze for a more Asian-inspired twist. I’ve also tossed in a few slices of fresh orange to roast alongside the chicken—it makes a beautiful presentation and adds even more citrus flavor. If I want extra spice, I stir in some chili paste or red pepper flakes. For a one-pan meal, I scatter broccoli or carrots around the chicken halfway through roasting.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the chicken with foil and warm it in a 350°F (175°C) oven for about 15–20 minutes. I’ve also reheated it in the microwave, but the oven helps keep the skin crisp. The glaze can thicken in the fridge, so I sometimes add a splash of water when reheating.

FAQs

Can I use boneless chicken?

Yes, I’ve made it with boneless thighs and breasts. Just reduce the cooking time to 25–30 minutes and keep an eye on doneness.

How do I make the glaze thicker?

I simmer the leftover glaze on the stovetop for a few minutes until it thickens into a syrupy consistency. Then I drizzle it over the roasted chicken before serving.

Can I prep this ahead?

Definitely. I often marinate the chicken in the glaze for a few hours or overnight to deepen the flavor, then roast it when I’m ready.

What’s the best side to serve with this?

I usually serve it with jasmine rice or roasted potatoes, along with steamed veggies like green beans or broccoli. It’s also great with a simple mixed greens salad.

Can I use bottled orange juice?

Fresh is best for flavor, but I’ve used bottled in a pinch. I make sure it’s 100% juice with no added sugar, and I still add fresh zest if I have it.

Conclusion

This Roasted Orange Chicken is one of those dishes that looks and tastes like I spent hours in the kitchen, but comes together with very little effort. The sweet and savory orange glaze adds a bright, zesty flavor that makes this meal feel anything but ordinary. Whether I’m cooking for family or just want a cozy dinner for myself, this recipe always hits the spot.