Description
Roasted Orange Chicken: Juicy chicken coated in tangy citrus glaze, roasted to perfection. A quick, crowd-pleasing dish with a burst of flavor.
Ingredients
Scale
- 2 lbs (900g) chicken thighs, boneless and skinless
- 3 tablespoons (45ml) vegetable oil
- ¼ cup (60ml) fresh orange juice (from approximately 2 medium oranges)
- 3 tablespoons (45ml) soy sauce
- 2 tablespoons (30ml) honey
- 2 tablespoons (30g) brown sugar
- 2 tablespoons (30ml) rice vinegar
- 1 tablespoon (15g) orange zest (from approximately 2 oranges)
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon (15g) fresh ginger, grated
- 2 teaspoons (10g) cornstarch
- ½ teaspoon (2g) red pepper flakes (adjust to taste)
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon (15g) sesame seeds (for garnish)
Instructions
- Step 1: Prepare the Marinade In a medium bowl, combine orange juice, orange zest, soy sauce, honey, brown sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Whisk everything together until the sugar has completely dissolved. Reserve ⅓ cup of this mixture in a separate container and refrigerate it for later use in the glaze. This separation ensures food safety while maximizing flavor.
- Step 2: Marinate the Chicken Place chicken thighs in a large ziplock bag or shallow dish. Pour the remaining marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2-4 hours. For deeper flavor penetration, occasionally turn the chicken to ensure even marination. The citrus enzymes in the orange juice will begin tenderizing your Roasted Orange Chicken during this process.
- Step 3: Preheat and Prepare Preheat your oven to 425°F (220°C) and line a baking sheet with aluminum foil or parchment paper. Arrange a wire rack on top if available – this elevation promotes air circulation around the chicken pieces, resulting in more even cooking and crispier texture. Remove chicken from the marinade, allowing excess liquid to drip off, then arrange pieces on the prepared baking sheet with some space between each piece.
- Step 4: Initial Roasting Roast the chicken for 20 minutes until it begins to turn golden brown. The high heat creates caramelization while keeping the interior moist. Meanwhile, prepare your glaze by combining the reserved marinade with cornstarch in a small saucepan. Whisk until smooth, then heat over medium heat, stirring constantly until the mixture thickens and becomes glossy – about 3-4 minutes. The cornstarch transforms your marinade into the signature sticky coating for authentic Roasted Orange Chicken.
- Step 5: Glaze and Finish After the initial roasting, brush the chicken pieces generously with half of the prepared glaze. Return to the oven for 5 minutes, then brush with the remaining glaze and continue roasting for a final 5 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the glaze is gloriously caramelized. The double-glazing process creates those irresistible sticky, flavor-packed layers that define perfect Roasted Orange Chicken.
- Step 6: Rest and Serve Allow the chicken to rest for 5 minutes before serving. This resting period allows juices to redistribute throughout the meat, ensuring maximum tenderness. Garnish with sliced green onions and sesame seeds before serving your masterpiece over rice or alongside your favorite sides. The vibrant colors and aromas of your homemade Roasted Orange Chicken will immediately transport everyone to their favorite Chinese restaurant – only better!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg