Name: Sticky Roasted Orange Chicken Better Than Takeout
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks; 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; ¾ cup (180 ml) fresh orange juice; Zest of 1 orange; ¼ cup (60 ml) low-sodium soy sauce; ¼ cup (85 g) honey; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon cornstarch + 2 tablespoons water; Optional: chopped green onions, sesame seeds

Description

A glossy, oven-roasted chicken dish coated in a sweet and savory orange glaze that delivers bold flavor with simple ingredients.

Ingredients

Scale

2 lb (900 g) bone-in, skin-on chicken thighs or drumsticks
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
¾ cup (180 ml) fresh orange juice
Zest of 1 orange
¼ cup (60 ml) low-sodium soy sauce
¼ cup (85 g) honey
2 tablespoons brown sugar
1 tablespoon rice vinegar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch + 2 tablespoons water
Optional: chopped green onions, sesame seeds

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Instructions

Preheat oven to 400°F (200°C). Season chicken with olive oil, salt, and pepper, and arrange in a baking dish.
Combine orange juice, zest, soy sauce, honey, brown sugar, vinegar, garlic, and ginger in a saucepan. Simmer over medium heat.
Stir in cornstarch slurry and cook until slightly thickened.
Brush half the glaze over the chicken and roast for 25 minutes.
Flip chicken, brush with more glaze, and roast another 20–25 minutes until cooked through and sticky.
Rest for 5 minutes, garnish if desired, and serve.

Notes

Chicken thighs stay juicier, but breasts can be used with reduced cooking time.
Apply glaze gradually to prevent burning.
Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes