introduction

This roast is bright and warm. It uses fresh orange and a sweet soy sauce mix. It cooks in the oven and the skin gets brown and crisp. For a simple oven chicken idea, see baked ranch chicken.

why make this recipe

You make this recipe for the bright orange taste and the sticky glaze. The dish needs little work but gives big flavor. You can pair it with cooked beets or a plain green salad like in balsamic glazed roasted beets.

how to make Roasted Orange Chicken

Mix the orange juice, maple syrup, oil, soy sauce, and chili flakes. Add orange slices and thyme. Put the chicken legs in the bowl. Coat each piece well. Let the meat sit in the fridge so it takes the flavor. For a different chicken idea, you can look at bang bang chicken skewers.

Ingredients :

2.2 pounds / 1 kilogram chicken leg quarters
3 oranges, sliced
4 thyme sprigs
2 oranges, squeezed (juice)
1/4 cup olive oil
1/2 cup maple syrup
1/3 cup soy sauce or tamari (gluten-free)
1 teaspoon red chili flakes

Directions :

Mix the orange juice, maple syrup, olive oil, soy sauce (or tamari), and chili flakes in a large bowl.
Add the chicken leg quarters. Turn each piece so the meat gets full coverage in the mix. Cover and chill for at least 4 hours. Overnight is best.
Heat the oven to 390 °F (200 °C). Line a sheet pan with parchment. Spread the orange slices in one layer on the pan.
Put the leg quarters on the orange slices. Pour the extra marinade over the meat. Add the rest of the orange slices and the thyme sprigs on top.
Wet a large piece of parchment paper and cover the pan with it. Bake for 1 hour.
Take off the cover. Use a spoon to spoon the pan juices over the legs. Roast for 15 more minutes or until the skin turns brown and crisp.
Let the chicken rest 5 minutes before you cut or serve.

For another cooked chicken dish idea, try this slow-cooked pasta dish: best crockpot garlic parmesan chicken pasta.

how to serve Roasted Orange Chicken

Serve whole leg quarters on a plate. Spoon the pan juices and orange slices over the meat. Add a small green salad or steamed rice. You can also serve with pasta like best recipe marry me chicken pasta.

how to store Roasted Orange Chicken

Cool the chicken to room temp in two hours. Put it in an airtight box. Store in the fridge up to 3 days. Freeze for up to 2 months. Thaw in the fridge before you reheat. Reheat in the oven at 350 °F (175 °C) until warm.

tips to make Roasted Orange Chicken

Marinate overnight for deep flavor.
Pat the skin dry before roasting to help it brown.
Use a thick pan to keep the juices from burning.
Save the pan juices and spoon them over the meat as you serve.

variation (if any)

Add sliced shallots and fennel to the pan for more aroma.
Use chicken thighs or bone-in breasts if you like.
Swap maple syrup for honey if you prefer.

FAQs (minimum three FAQ)

Q: Can I use chicken breasts?
A: Yes. Use bone-in breasts and watch the cook time. They may need less time.

Q: Can I make this without soy?
A: Yes. Use coconut aminos for a soy-free option.

Q: How long do I marinate the chicken?
A: At least 4 hours. Overnight gives the best taste.

Q: Is the skin still crisp after storage?
A: The skin gets softer in the fridge. Reheat in the oven to crisp it again.

Conclusion

Try a version with fennel and shallots for a new taste: Orange Chicken Roast with Fennel and Shallots.