Why You’ll Love This Recipe

Roasted Orange Chicken is a savory-sweet dish featuring juicy chicken marinated and roasted in a tangy orange glaze. The combination of citrus and spices creates a rich, caramelized exterior with tender, flavorful meat inside. Perfect for weeknight dinners or special occasions, this recipe brings a burst of brightness and depth to your dinner table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken (or bone-in, skin-on parts)fresh orange juiceorange zestsoy saucegarlichoneyolive oilgingerpaprikaonion powdersaltblack pepperfresh rosemary or thyme (optional for garnish)

directions

Preheat your oven to 400°F (200°C) and prepare a roasting pan or baking dish.

In a bowl, whisk together orange juice, orange zest, soy sauce, honey, olive oil, minced garlic, grated ginger, paprika, onion powder, salt, and black pepper.

Pat the chicken dry and place it in the roasting pan. Pour the marinade over the chicken, rubbing it in and under the skin.

Let the chicken marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor.

Roast uncovered for about 45-60 minutes, basting occasionally with pan juices, until the chicken is golden and the internal temperature reaches 165°F (74°C).

For a caramelized finish, broil for the last 2-3 minutes while watching closely.

Remove from the oven and let rest for 10 minutes before serving. Garnish with fresh herbs and orange slices if desired.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 30-120 minutesRoasting time: 45-60 minutesTotal time: 1.5 to 2.5 hours

Variations

Use boneless chicken thighs for a quicker cooking version.

Add chili flakes or sriracha for a spicy kick.

Swap honey with brown sugar or maple syrup for a different sweetness profile.

Add sliced onions or carrots to the roasting pan for extra flavor and sides.

Use blood oranges for a deeper citrus note and color.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave in short bursts.Cooked chicken can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought orange juice?

Yes, but fresh orange juice gives the best flavor and zest adds brightness.

Can I grill instead of roast?

Absolutely, this recipe works well on the grill—just baste often and watch for burning.

What if I don’t have soy sauce?

Try tamari, coconut aminos, or a pinch of salt with a dash of vinegar as substitutes.

Should I cover the chicken while roasting?

No, roasting uncovered gives you a crisp, caramelized skin.

Can I use boneless, skinless chicken?

Yes, but reduce cooking time and baste often to keep it moist.

Is it too sweet?

The sweetness is balanced by the soy sauce and citrus acidity, but you can reduce the honey if preferred.

How do I know when the chicken is done?

Use a meat thermometer—165°F (74°C) at the thickest part is safe and juicy.

Can I prep it ahead of time?

Yes, marinate the chicken the night before for more intense flavor.

Do I need to flip the chicken?

No flipping is needed if roasting; basting ensures even flavor and moisture.

What sides go well with it?

Rice, roasted vegetables, or a light salad pair wonderfully with this dish.

Conclusion

Roasted Orange Chicken is a bright, bold dish that balances sweet, savory, and citrus flavors in every bite. With a simple marinade and easy roasting process, it’s a delicious option for both casual and festive meals. Give it a try for a flavorful twist on classic roast chicken.