Roasted Orange Chicken – Juicy, Citrusy, and Oven-Baked to Perfection
This oven-roasted orange chicken is tender and juicy with a sticky, citrusy glaze. Made with fresh orange juice, garlic, soy, and a touch of sweetness — it’s a bright and satisfying main dish.
- Prep Time: 15 minutes
- Cook Time: 45–75 minutes
- Total Time: 1–1½ hours
- Yield: 4–6 servings 1x
Ingredients
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3–4 lbs bone-in chicken thighs or a whole chicken
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¾ cup fresh orange juice
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Zest of 1 orange
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3 tbsp soy sauce
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2 tbsp honey or brown sugar
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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1 tbsp olive oil or melted butter
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Salt and pepper to taste
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Optional: red pepper flakes, rosemary
Instructions
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Pat chicken dry and season with salt and pepper.
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In a saucepan, simmer orange juice, zest, soy sauce, honey, garlic, ginger, and chili flakes until slightly thickened.
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Optional: Marinate chicken in half the glaze for 1 hour or overnight.
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Preheat oven to 400°F. Place chicken on a rack or tray. Brush with glaze.
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Roast for 40–75 minutes depending on cut, basting every 15–20 minutes.
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Broil in final 2–3 minutes for crispy skin. Let rest 10 minutes.
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Drizzle with remaining glaze and serve.
Notes
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Adjust sweetness and heat to taste.
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Substitute orange marmalade for a quick glaze.
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Store leftovers in fridge up to 3 days.