Roasted Orange Chicken Recipe
Roasted Orange Chicken is a dish that never fails to impress—tender, golden-roasted chicken infused with bright citrus and fresh herbs for a flavor-packed meal that feels both homey and elegant. The zesty marinade works its magic for juicy meat and crisp skin, while a drizzle of honey and savory rosemary round everything out. Whether it’s a laid-back dinner or a celebratory gathering, this recipe is destined to become a household favorite.
Ingredients You’ll Need
Everything you need for Roasted Orange Chicken is refreshingly simple, yet each ingredient brings its own bold flavor or splash of color to the final dish. From the fragrant rosemary to that burst of fresh orange, these basics come together to make something truly special.
- Chicken Thighs & Drumsticks: The best cuts for juicy, flavorful meat and that irresistible crispy skin.
- Orange Juice: Freshly squeezed if you can—it infuses the chicken with sweet-tart citrus flavor.
- Orange Zest: Adds zippy aroma and amplifies the orange flavor throughout the dish.
- Olive Oil: Ensures the chicken roasts up tender inside and golden-brown outside.
- Garlic: Fresh minced cloves mellow in the oven, adding savory depth to the marinade.
- Honey: Balances the citrus with a natural sweetness that helps the skin caramelize beautifully.
- Soy Sauce: A touch of umami that rounds out the flavors and highlights the orange notes.
- Fresh Rosemary: Chopped for big herbal flavor that mingles with the orange perfectly.
- Salt: Vital for pulling out all the flavors and seasoning every bite.
- Black Pepper: Just enough zing to wake up the tastebuds without overpowering the dish.
- Orange Slices (for garnish): Make every plate pop with fresh color and a whiff of citrus right before serving.
How to Make Roasted Orange Chicken
Step 1: Mix the Marinade
Begin by whisking together the orange juice, orange zest, olive oil, garlic, honey, soy sauce, chopped rosemary, salt, and black pepper in a small bowl. You’ll notice the marinade smells incredible even before it hits the chicken—the zest and rosemary really shine here. Give it a taste and adjust with a pinch more salt or honey if you crave extra sweetness.
Step 2: Marinate the Chicken
Place the chicken thighs and drumsticks into a large mixing bowl or zip-top bag, then pour the citrusy marinade over the top. Toss everything until all the pieces are coated on all sides. For the most flavorful Roasted Orange Chicken, let the chicken soak in the marinade for at least 30 minutes, or up to 4 hours if you have the time. If you can spare an overnight marinate, you’ll be rewarded with seriously deep flavor!
Step 3: Arrange in the Pan
After marinating, arrange the chicken pieces skin side up in a single layer on a rimmed baking sheet or roasting pan. Make sure there’s a little space between each piece so the heat can circulate and crisp the skin. Pour any extra marinade right over the top to maximize flavor.
Step 4: Roast to Perfection
Place the pan in a preheated 400°F oven and roast for 35–40 minutes. About halfway through, baste the chicken with the pan juices to keep everything moist and help the skin cook up gorgeously golden. Check that the chicken reaches an internal temperature of 165°F and the skin turns crispy with caramelized edges—a surefire sign your Roasted Orange Chicken is ready!
Step 5: Garnish and Serve
Transfer the roasted chicken to a serving platter and garnish with vibrant orange slices. This simple touch adds so much freshness and makes each plate beautiful enough for guests.
How to Serve Roasted Orange Chicken
Garnishes
Keep it bright and appetizing by scattering fresh orange slices over the platter just before serving. A light sprinkle of extra chopped rosemary or even a few sprigs gives the meal a fragrant lift and makes every plate look inviting. If you have flaky sea salt, a tiny pinch on top adds a delightful crunch.
Side Dishes
Roasted Orange Chicken is a versatile star, so choose sides that let its flavors shine. Classic roasted potatoes or creamy mashed potatoes soak up every bit of that citrusy sauce. For a lighter touch, pair with steamed green beans, asparagus, or a crisp salad dressed simply with olive oil and lemon. Want to keep the citrus theme going? Try a wild rice pilaf tossed with chopped fresh herbs and a whisper of orange zest.
Creative Ways to Present
Try serving your Roasted Orange Chicken on a big family-style platter, heaped with orange slices and a scatter of rosemary—easy yet dramatic. For smaller occasions, plate each thigh and drumstick individually with a nest of greens and a generous drizzle of pan juices. Or, shred leftovers to pile on crusty bread for citrus-infused chicken sandwiches, perfect for next-day lunches.
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Orange Chicken in an airtight container in the refrigerator for up to 3 days. Be sure to include a little of the pan juice with the chicken to help keep it moist and full of flavor.
Freezing
To freeze Roasted Orange Chicken, cool the pieces completely and arrange them in a freezer-safe container or zip-top bag. For best texture, freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve juiciness and flavor.
Reheating
When you’re ready to reheat, preheat your oven to 350°F. Place the chicken (with juices, if possible) on a baking sheet and warm for 15–20 minutes until heated through. This helps the skin crisp up again, and keeps the meat tender. Avoid microwaving if you can, as it may soften that golden skin.
FAQs
Can I use boneless chicken breasts or thighs?
Absolutely! Roasted Orange Chicken works well with boneless cuts, just reduce the roasting time to about 25–30 minutes. Keep an eye on the internal temperature to make sure the meat stays juicy and doesn’t overcook.
Is it possible to make this dish dairy-free and gluten-free?
Yes, this recipe is naturally dairy-free and, as long as your soy sauce is gluten-free or you substitute it with tamari or coconut aminos, it will fit a gluten-free diet perfectly.
What if I don’t have fresh rosemary?
Dried rosemary can step in if you don’t have fresh; use about half the amount since dried herbs are more concentrated. You could also try thyme or oregano for a different but equally delicious herbal note.
Can I marinate the chicken overnight?
Definitely! In fact, overnight marination is one of the secrets to truly spectacular Roasted Orange Chicken. The extra time allows the citrus and herbs to work their way deep into the meat for maximum flavor.
What’s the best way to make the skin extra crispy?
Roasting the chicken skin-up and giving it a quick blast under the broiler (just 1–2 minutes) right before serving can make it even crispier, but watch closely to avoid burning. Basting with the pan juices a couple of times as it cooks is also key.
Final Thoughts
If you’ve never made Roasted Orange Chicken before, you’re in for a treat—it’s easy enough for any night of the week and special enough for friends and celebrations. Let that glorious orange aroma fill your kitchen, and don’t be surprised if everyone asks for seconds!
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Roasted Orange Chicken Recipe
- Total Time: 50 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Orange Chicken recipe is a delightful balance of sweet and savory flavors. Tender chicken pieces marinated in a zesty orange mixture, then roasted to perfection for a crispy skin and juicy meat. A burst of citrusy goodness in every bite!
Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
Marinade:
- 1/2 cup orange juice (freshly squeezed if possible)
- 2 tablespoons orange zest
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- Orange slices
Instructions
- Preheat oven: Preheat oven to 400°F.
- Prepare marinade: Whisk together orange juice, orange zest, olive oil, garlic, honey, soy sauce, rosemary, salt, and pepper.
- Marinate chicken: Place chicken in a bowl, pour marinade over, toss to coat, and marinate for at least 30 minutes.
- Roast chicken: Arrange chicken on a baking sheet, skin side up. Roast for 35–40 minutes at 400°F, basting occasionally, until cooked through.
- Garnish and serve: Garnish with fresh orange slices before serving.
Notes
- For deeper flavor, marinate chicken overnight.
- Pairs well with roasted potatoes, steamed vegetables, or a fresh green salad.
- If using boneless, skinless chicken breasts, reduce cooking time to 25–30 minutes.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh and 1 drumstick
- Calories: 360
- Sugar: 7g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 125mg
