Roasted Orange Chicken

ava salmon

Published:

December 24, 2025

Plate of roasted orange chicken garnished with herbs and orange slices.

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About this recipe

This Roasted Orange Chicken is warm, sweet, and a bit spicy. It uses basic things and a short cook time. You can make it for a week night or for guests. If you like simple oven meals, try this like the baked ranch chicken that also cooks on a sheet pan.

why make this recipe

Make this recipe for bright orange taste and crisp skin. The orange and maple make the meat sweet. The soy and chili give salt and heat. The dish feels fancy but stays easy. If you want a bold oven meal, see a similar idea at bang bang chicken bake for a different flavor.

how to make Roasted Orange Chicken

Marinate the chicken so the meat takes the orange and soy taste. Then roast the chicken on orange slices to keep it wet and add more taste. Finish the skin until it goes brown and a bit crisp.

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 gluten-free soy sauce like tamari
1 teaspoon red chili flakes

Note: You can pair sides from a bowl style meal like a bang bang chicken bowl if you want a full plate.

Directions :

Combine all the marinade ingredients in a large bowl. Add in the leg quarters, mix well and refrigerate for at least 4 hours (overnight is even better).
Preheat the oven to 390 °F (200 °C). Line a sheet pan with parchment paper and arrange the orange slices in one layer. Place the leg quarters on top, pour over the marinade and add the rest of the orange slices and thyme sprigs.
Wet a large piece of parchment paper, cover the pan with it and bake for an hour.
Remove the cover, use a spoon to baste the leg quarters and roast for another 15 minutes, or until they brown.

how to serve Roasted Orange Chicken

Serve the chicken with the soft baked orange slices and a bit of the pan sauce. Add a green salad or oven veg. For a fun mix, you can offer small skewers or sides like in bang bang chicken skewers. Cut the meat off the bone for kids or leave the bone for more taste.

how to store Roasted Orange Chicken

Cool the chicken to room temp in two hours. Put it in a tight container and store in the fridge up to 3 days. Reheat in the oven at 350 °F (175 °C) until warm. You can freeze the cooked meat in a freezer bag up to 2 months. Thaw in the fridge before you reheat.

tips to make Roasted Orange Chicken

Marinate longer for more taste. Overnight is best.
Use fresh orange juice, not the bottled kind.
Pat the chicken dry before roasting for better browning.
Baste once or twice after you remove the cover.
Add more chili flakes if you like heat. For a different soup or spice note, try ideas from cajun white chicken chili.

variation (if any)

Use chicken thighs only for smaller pieces.
Swap maple syrup for honey for a different sweet note.
Add whole garlic cloves to the pan for soft roasted garlic.
Add fennel slices for a slight anise taste.

FAQs (minimum three FAQ)

Q: Can I use other cuts of chicken?
A: Yes. Use thighs or a whole chicken. Watch the time. Bone-in cuts need longer.

Q: Can I use less sugar?
A: Yes. Cut the maple syrup by half. The taste will be less sweet but still good.

Q: Do I need to peel the oranges?
A: No. Keep the skin on the slices. The peel adds flavor when roasted.

Q: Is this gluten free?
A: Use tamari or a gluten-free soy sauce to make it gluten free.

Q: Can I make this ahead?
A: Yes. Marinate the chicken up to 24 hours ahead. Roast when you are ready.

Conclusion

For another orange roast idea with fennel and shallots, see Orange Chicken Roast with Fennel and Shallots.