Orange Rosemary Chicken
Elevate your weeknight dinner routine with this Orange Rosemary Chicken recipe, a perfect harmony of citrusy brightness and herbaceous depth. Succulent, bone-in chicken thighs are basted with a flavorful marinade of fresh orange juice, zesty orange peel, honey, and fragrant rosemary, then roasted to perfection with a crispy, golden-brown skin. A touch of vegetable broth creates a luscious pan sauce finished with a swirl of butter, making every bite indulgent. This easy, one-pan meal is ready in under an hour and garnished with vibrant orange slices and fresh rosemary sprigs for a restaurant-quality presentation. Perfect for cozy family dinners or special occasions, this dish pairs beautifully with roasted vegetables or a simple green salad for a complete, mouthwatering meal.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 cups fresh orange juice
- 1 tablespoon zest of orange
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 3 cloves garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups vegetable broth or chicken stock
- 1 tablespoon unsalted butter
- 2 sprigs fresh rosemary sprigs (for garnishing)
- 4 slices orange slices (for garnishing)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix orange juice, orange zest, olive oil, minced garlic, honey, salt, pepper, and finely chopped rosemary. Set this marinade aside.
Pat the chicken thighs dry with paper towels and place them in a large baking dish, skin-side up.
Pour the prepared marinade over the chicken thighs, ensuring they are evenly coated. Let the chicken sit for 10 minutes at room temperature to absorb the flavors.
Pour the vegetable broth or chicken stock into the baking dish around the chicken thighs, avoiding pouring it directly on the skin (this helps the skin turn crispy).
Place the baking dish in the oven and bake for 30 minutes.
After 30 minutes, baste the chicken with the juices in the pan to keep it moist. Increase the oven temperature to 425°F (220°C) and bake for an additional 5-7 minutes to crisp up the skin.
Remove the baking dish from the oven and let the chicken rest for 5 minutes. Add a pat of unsalted butter to the pan juices, stirring to create a rich sauce.
Transfer the chicken thighs to a serving platter and spoon the sauce from the baking dish over the top.
Garnish with fresh rosemary sprigs and orange slices before serving.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3128 mg | 136% | |
| Total Carbohydrate | 43.6 g | 16% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 32.7 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1587 mg | 34% | |
*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.
