Roasted Orange Chicken .
Ingredients:
6 bone-in, skin-on chicken thighs
1/2 cup freshly squeezed orange juice
Zest of 1 orange
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
Fresh thyme or rosemary sprigs for garnish
Orange slices for garnish
Directions:
Preheat oven to 400°F (200°C).
In a mixing bowl, whisk together orange juice, zest, honey, soy sauce, olive oil, garlic, ginger, red pepper flakes, salt, and black pepper.
Place the chicken thighs in a large baking dish and pour the marinade over the chicken. Turn the pieces to ensure they’re well coated.
Let the chicken marinate for 30 minutes if time allows (optional for deeper flavor).
Roast in the oven for 35–40 minutes, basting with pan juices halfway through, until the skin is crispy and the chicken is cooked through (internal temperature should be 165°F or 74°C).
Broil for the last 3–5 minutes for a deeper caramelized glaze.
Garnish with fresh orange slices and thyme or rosemary sprigs. Serve hot with rice, couscous, or a fresh salad.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 390 kcal | Servings: 4 servings
