Sweet & Savory Roasted Orange Chicken – Juicy, Flavorful & Easy
Brighten up dinner with this Sweet and Savory Roasted Orange Chicken! Juicy, tender chicken is glazed with a citrusy orange sauce, perfectly balanced with sweet and savory flavors. Easy to prepare and oven-roasted to golden perfection, this dish is a family-friendly meal that pairs beautifully with rice, roasted veggies, or a fresh salad. Perfect for weeknights or special occasions!
Equipment
- Large roasting pan or rimmed baking sheet
- Small bowl (for marinade)
- Sharp knife & cutting board
- Zester or microplane
- Meat thermometer
- Basting brush (optional)
Ingredients
- 3–4 lbs bone-in, skin-on chicken (thighs, drumsticks, or whole chicken pieces)
- 2 large oranges (zest + juice, plus extra slices for roasting)
- 3 tbsp olive oil
- 3 tbsp honey or maple syrup
- 4 garlic cloves, minced
- 1 small onion, sliced into wedges
- 2 tsp fresh rosemary or thyme, chopped (or 1 tsp dried)
- 1 tsp smoked paprika (optional, for depth)
- 1 tbsp soy sauce or apple cider vinegar (balances sweetness)
- 1 tsp salt
- 1/2 tsp black pepper
Optional finishing sauce:
- Pan drippings from roast
- 2 tbsp butter (or olive oil)
- Extra splash of orange juice
Instructions
Prep Chicken & Marinade
- Pat chicken dry with paper towels (for crisp skin).
- In a small bowl, whisk orange juice, zest, olive oil, honey/maple syrup, garlic, rosemary, smoked paprika, soy sauce/vinegar, salt, and pepper.
- Rub marinade over chicken. Marinate 2–12 hours if time allows, or roast immediately.
Roast
- Preheat oven to 425°F (220°C).
- Arrange chicken on a roasting pan with onion wedges and orange slices underneath.
- Roast for 15 minutes at high heat, then reduce to 375°F (190°C). Continue roasting 30–45 minutes, basting once with pan juices, until chicken reaches an internal temp of 165°F (74°C).
- Optional: Broil for 2–3 minutes at the end for extra-crispy skin.
Make Sauce & Finish
- Transfer chicken to a platter.
- Pour pan juices into a saucepan, add butter and a splash of fresh orange juice, simmer until glossy.
- Spoon sauce over chicken before serving. Garnish with herbs and zest.
Notes
- Vegetable boost: Roast carrots, potatoes, or sweet potatoes beneath the chicken for a one-pan meal.
- Make ahead: Marinate chicken the night before for deeper flavor.
- Health swap: Use skinless, boneless chicken for a lighter dish (though skin helps flavor and crispness).
- Flavor variations: Add cayenne for spice, swap honey with maple syrup for richness, or try a Mexican-inspired twist with chile de árbol.
- Storage: Refrigerate up to 3 days. Reheat in oven (350°F) to maintain crisp skin.