Description
This Roasted Orange Chicken is warm, sweet, and slightly spicy, making it perfect for weeknights or special occasions.
Ingredients
Scale
- 2.2 pounds (1 kg) 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
Instructions
- 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 390ยฐF (200ยฐC). 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 one hour.
- Remove the cover, use a spoon to baste the leg quarters and roast for another 15 minutes, or until they brown.
Notes
Marinate longer for more taste. Use fresh orange juice, not bottled. Pat the chicken dry before roasting for better browning.
- Prep Time: 240 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg