Roasted Orange Chicken
A delightful fusion of sweet and savory flavors in roasted chicken, perfect for any occasion.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 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 for greasing the pan
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh thyme sprigs for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and lightly grease a roasting pan with olive oil.
- Pat the chicken thighs dry and season all sides with salt, pepper, and paprika.
- In a small bowl, whisk together the fresh orange juice, soy sauce, honey, minced garlic, and olive oil until well combined.
- Lay the thin orange slices on the bottom of the roasting pan and place the seasoned chicken on top.
- Pour the marinade evenly over the chicken pieces and sprinkle thyme leaves over everything.
Cooking
- Roast in the oven for 25 minutes, basting the chicken with the pan juices halfway through.
- After 25 minutes, switch your oven to broil settings and broil the chicken for an additional 3-5 minutes, until the skin is caramelized and glossy.
- Once done, let the chicken rest for 5 minutes, garnish with extra orange slices and fresh thyme sprigs.
- Lastly, spoon the pan sauce over the chicken before serving. Enjoy!
Notes
For optimal flavor, marinate the chicken for at least an hour. Broiling adds a beautiful caramelized finish. You can substitute navel oranges with blood oranges for a different flavor profile.