Orange Thyme Chicken
Elevate your weeknight dinner game with this zesty and aromatic Orange Thyme Chicken recipe! Perfectly seared bone-in, skin-on chicken thighs are bathed in a luscious orange and honey glaze, infused with fresh thyme and a hint of garlic. This one-skillet dish brings together the natural sweetness of orange juice, the earthiness of thyme, and the subtle warmth of paprika for a flavor-packed meal that's both simple and gourmet. With just 15 minutes of prep time and an oven finish that delivers tender, juicy chicken with crispy skin, this recipe is a must-try for busy cooks looking to impress. Serve with a side of roasted vegetables or fluffy rice to soak up every drop of the fragrant orange-thyme sauce.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 0.5 cups orange juice
- 1 tablespoon orange zest
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 3 cloves garlic cloves (minced)
- 2 tablespoons honey
- 0.25 cups low-sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
Instructions
Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper or lightly grease it with olive oil.
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and paprika. Set aside.
In a small bowl, whisk together the orange juice, orange zest, olive oil, honey, and minced garlic. Add a pinch of salt to taste.
Heat a large oven-safe skillet over medium heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for another 2 minutes.
Remove the chicken temporarily from the skillet. In the same skillet, pour in the orange juice mixture and chicken broth. Stir to combine and let it come to a simmer.
Place the chicken back into the skillet, skin-side up, and nestle the thyme sprigs around the chicken.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. Discard the thyme sprigs.
Spoon the orange-thyme sauce over the chicken before serving. Serve alongside rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 45.4 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1483 mg | 32% | |
*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.
