Cinnamon Orange Chicken
Elevate your dinner menu with this Cinnamon Orange Chicken, a dish that masterfully combines the warm, aromatic spice of cinnamon with the bright, citrusy zing of fresh orange. Juicy, bone-in chicken thighs are seared to golden perfection, then braised in a luscious sauce made from orange juice, honey, and garlic, with fragrant rosemary and cinnamon sticks infusing every bite. The result is a tender, succulent chicken with a caramelized glaze and a hint of sweetness, balanced by earthy spices. Perfect for cozy family dinners or special occasions, this impressive yet easy-to-make recipe is finished with a vibrant garnish of fresh orange slices. Serve it with roasted vegetables or fluffy rice to soak up the flavorful sauce, and watch it become a new favorite in your household.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Cinnamon powder
- 1 tablespoon Orange zest
- 0.5 cup Orange juice, freshly squeezed
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 0.5 cup Chicken broth
- 2 pieces Cinnamon sticks
- 2 pieces Fresh rosemary sprigs
- 4 slices Orange slices (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel. Season both sides with salt, pepper, and cinnamon powder.
Zest one orange and juice it to get the required quantities. Set aside.
In a small bowl, mix together the orange juice, orange zest, and honey. Stir until the honey is fully dissolved.
Heat a large, oven-safe skillet over medium-high heat and add olive oil.
Place the chicken thighs, skin-side down, in the hot skillet and sear for 4-5 minutes until the skin is golden and crispy. Flip and sear the other side for 3 minutes.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium, and add the minced garlic. Sauté for 30 seconds or until fragrant.
Deglaze the skillet by pouring in the orange juice mixture, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Add the chicken broth, cinnamon sticks, and rosemary sprigs to the skillet. Stir well.
Return the seared chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked (internal temperature of 165°F/75°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Discard the cinnamon sticks and rosemary sprigs. Garnish the dish with fresh orange slices.
Serve the chicken warm with the sauce spooned over the top. Excellent when paired with roasted vegetables or rice.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 11.9 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
