Sweet and Savory Roasted Orange Chicken

$- 4 chicken thighs, skin-on and bone-in - 1 large orange, zested and juiced - 2 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon apple cider vinegar - 3 cloves garlic, minced - 1 inch fresh ginger, finely grated - 1 teaspoon five-spice powder (optional) - Sea salt and freshly ground black pepper - Fresh cilantro or parsley, chopped - Orange slices for garnish The ingredients for Sweet and Savory Roasted Orange Chicken come together beautifully. You need chicken thighs with skin and bone for the best flavor. The orange brings bright notes, while honey adds sweetness. Soy sauce gives a savory kick, and apple cider vinegar balances the dish. Garlic and ginger add depth to the marinade. Five-spice powder is optional but can add a unique twist. You can adjust the salt and pepper to fit your taste. For garnishing, fresh herbs like cilantro or parsley brighten the plate. Orange slices not only look good but also enhance the flavor. This mix of ingredients creates a delicious and colorful meal that impresses everyone. {{ingredient_image_2}} - Preheat the oven to 425°F (220°C). This step is key for crispy skin. - In a bowl, whisk together the marinade ingredients. Combine orange zest, juice, honey, soy sauce, vinegar, garlic, ginger, and olive oil. - Place the chicken in the marinade for at least 30 minutes. This helps the flavors soak in. - For the best taste, I recommend marinating for up to 4 hours. This enhances the flavor greatly. - After marinating, arrange the chicken in a pan, skin-side up. This helps it crisp up nicely. - Season the chicken with sea salt and black pepper. Baste it halfway through roasting to keep it juicy. Roast for 35-40 minutes until the internal temperature hits 165°F (75°C). Marinating the chicken is key. It helps infuse the flavors deep into the meat. I suggest marinating for at least 30 minutes. However, if you can, aim for 2 to 4 hours. This allows the orange juice and spices to work their magic. During cooking, basting helps, too. Use a spoon to drizzle the pan juices over the chicken halfway through roasting. This adds flavor and keeps the meat juicy. To get that crispy skin, start with a hot oven. Preheat it to 425°F (220°C) before cooking. This high heat helps the fat render out, creating a crunchy texture. Place the chicken skin-side up in the pan. Avoid covering it with foil; this traps moisture. Let the chicken roast until it reaches a golden brown color. The skin should crackle when you cut into it. Presentation matters! Serve the chicken on a bed of fluffy rice or beside vibrant steamed vegetables. Add orange slices around the dish for a pop of color. Fresh herbs like cilantro or parsley also brighten the plate. This makes your meal not only tasty but also beautiful to look at. Pro Tips Marination Time: For the best flavor, marinate the chicken thighs for at least 2 hours or overnight if you can. This allows the flavors to penetrate deeply into the meat. Crispier Skin: To achieve extra crispy skin, pat the chicken dry with paper towels before applying the marinade. This removes excess moisture and helps the skin crisp up in the oven. Adjust Sweetness: If you prefer a less sweet dish, reduce the amount of honey or substitute with a sugar-free alternative to maintain the balance of flavors without overpowering sweetness. Flavor Variations: Experiment with different citrus fruits like lemon or lime in place of orange for a refreshing twist, or add chili flakes for a spicy kick. {{image_4}} You can make this dish gluten-free by using coconut aminos instead of soy sauce. Coconut aminos has a similar taste but is safe for those avoiding gluten. If you prefer a different sweetener, try maple syrup instead of honey. This swap gives a unique flavor while keeping it sweet. Adding herbs or spices can change the taste of this dish. Try fresh thyme or rosemary for a fragrant twist. You can also switch up the citrus. Instead of orange, use lemons or limes for a zesty kick. Each option gives a fresh spin to the classic orange flavor. You have options for cooking this dish. Grilling the chicken adds a lovely smoky flavor. Just marinate as usual and grill on medium heat. Roasting gives you crispy skin and juicy meat. For a hands-off method, use a slow cooker. Cook on low for 6-8 hours for tender, flavorful chicken. To keep your roasted orange chicken fresh, store it right. Place it in an airtight container. Make sure it cools first to avoid steam. In the fridge, it stays good for around 3 to 4 days. Always check for any off smells before eating. If you want to freeze roasted chicken, wrap it tightly in plastic wrap. Then, put it in a freezer bag. This helps prevent freezer burn. It can last up to 3 months in the freezer. To reheat, let it thaw in the fridge overnight. Then, warm it in the oven to keep the skin crispy. Use leftover orange chicken in many ways. Shred it for salads or wraps. You can add it to rice bowls for a quick lunch. Mix it with veggies for a stir-fry. This way, you’ll enjoy a tasty meal without much effort. I recommend marinating the chicken for at least 30 minutes. This helps the flavors soak in. For the best taste, try to marinate it for up to 4 hours. The longer it sits, the more intense the flavor becomes. Yes, you can use chicken breast, but the taste and texture will differ. Chicken thighs are juicier and have more flavor due to their higher fat content. Breasts can dry out if not cooked carefully. If you choose breasts, watch the cooking time closely. Several sides pair well with roasted orange chicken. Here are some ideas: - Fluffy rice or quinoa to soak up the sauce. - Steamed vegetables like broccoli or green beans for a healthy crunch. - A fresh salad with citrus dressing to brighten the meal. - Mashed potatoes for a creamy contrast to the chicken. These sides balance the sweet and savory notes of the chicken. Enjoy mixing and matching! In this post, we explored the recipe for roasting orange chicken. We covered key ingredients like chicken thighs, marinade components, and seasoning. I shared step-by-step instructions for marinating and roasting, along with tips for flavor and crispiness. We also discussed variations and provided storage info for leftovers. By following these guidelines, you can elevate your meals with delicious orange chicken. Enjoy cooking and experimenting with flavors!$

Sweet and Savory Roasted Orange Chicken

A delicious blend of sweet and savory flavors with juicy roasted chicken thighs, enhanced by orange and spices.

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 thighs chicken, skin-on and bone-in
1 large orange, zested and juiced
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
3 cloves garlic, minced
1 inch fresh ginger, finely grated
1 teaspoon five-spice powder
1 tablespoon olive oil
to taste sea salt
to taste freshly ground black pepper
for garnish fresh cilantro or parsley, chopped
for garnish orange slices

Instructions

Preheat your oven to 425°F (220°C).
In a medium-sized bowl, whisk together the orange zest, orange juice, honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, five-spice powder (if using), and olive oil until smooth.
Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
Remove the chicken from the marinade, allowing excess to drip off. Place the chicken skin-side up in a roasting pan and drizzle any remaining marinade over the top.
Season the chicken with sea salt and black pepper. Roast in the oven for about 35-40 minutes until the internal temperature reaches 165°F (75°C) and the skin is golden brown.
Baste the chicken with pan juices halfway through roasting for extra flavor.
Let the chicken rest for a few minutes after cooking. Garnish with chopped cilantro or parsley and orange slices before serving.

Notes

For a gluten-free option, use coconut aminos instead of soy sauce.

Keyword chicken, orange, roasted, savory, sweet