Roasted Orange Chicken
This healthier take on orange chicken is oven-roasted for crispy skin without deep frying, and features real citrus flavor in a sticky, tangy glaze. A flavorful weeknight dinner that's better than takeout!
Ingredients
- 8 bone-in, skin-on chicken thighs about 2 pounds
- 3 medium oranges 2 for juice and zest, 1 for slicing
- 1/4 cup honey
- 3 tablespoons soy sauce or coconut aminos
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 tablespoon sesame oil
- salt and pepper to taste
- 2 green onions sliced, for garnish
- 1 tablespoon sesame seeds for garnish
Instructions
- Pat chicken thighs dry with paper towels and season with salt and pepper.
- In a bowl, combine the zest and juice from 2 oranges, honey, soy sauce, minced garlic, grated ginger, rice vinegar, red pepper flakes, and sesame oil.
- Pour 2/3 of the marinade over the chicken in a container or ziplock bag. Reserve the remaining 1/3 for glazing later.
- Marinate the chicken for at least 30 minutes (or up to 8 hours in the refrigerator).
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Arrange marinated chicken pieces on the baking sheet, skin side up. Tuck thin slices from the remaining orange under and around the chicken.
- Roast for 35-40 minutes until skin is crispy and golden, and internal temperature reaches 165°F (74°C).
- While chicken roasts, pour reserved marinade into a small saucepan. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
- When chicken is done, brush liberally with the reduced glaze.
- Let rest for 5 minutes, then garnish with sliced green onions and sesame seeds before serving.
Notes
For best flavor, marinate overnight. You can also use boneless thighs or breasts, but adjust cooking time accordingly. Clean-up tip: line the baking tray well or use a disposable liner due to sticky glaze.
