Roasted Orange Chicken – A Citrusy, Crispy Family Dinner Favorite
Juicy roasted orange chicken glazed in a sticky citrus sauce made with fresh orange juice, soy sauce, garlic, and ginger. A flavorful twist on a classic.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
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2 ½ – 3 lbs bone-in, skin-on chicken thighs or drumsticks
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1 cup fresh orange juice
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Zest of 1 orange
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2 tbsp low-sodium soy sauce
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1 tbsp honey or brown sugar
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2 garlic cloves, minced
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2 tsp grated fresh ginger
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1 tbsp rice vinegar
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1 tsp cornstarch (optional)
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1 tbsp water (if using cornstarch)
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1 tbsp oil (for roasting)
Instructions
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In a bowl, whisk together orange juice, zest, soy sauce, honey, garlic, ginger, and vinegar.
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Add chicken and marinate for at least 1 hour (or overnight).
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Preheat oven to 400°F (200°C). Line a pan with foil.
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Remove chicken from marinade (reserve marinade), pat dry, and place on the pan. Drizzle with oil.
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Roast for 35–40 minutes until golden and 165°F internal temp.
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Meanwhile, simmer reserved marinade in a saucepan for 8–10 minutes. Optional: stir in cornstarch slurry to thicken.
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Brush glaze over chicken in final 10 minutes of roasting.
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Serve with extra glaze and garnish with orange slices or scallions.
Notes
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For gluten-free, use tamari.
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For vegan, try with tofu or cauliflower.
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Leftovers store well for 4 days or freeze for 3 months.