Prep this recipe for chicken thighs with oranges in 10 minutes and let the oven do all the work.
Orange Chicken Thighs
Baked chicken thighs are one of our favorite proteins at home, as dark meat always turns out so flavorful. So I decided to combine them with the flavors of my baked orange chicken, add a little sweetness, and make these delicious chicken thighs.
Unlike my quick orange marinade, with this recipe, you don’t have to wait. Just coat the meat with the seasonings, and let it bake. So easy!
Ingredients
To infuse your bone-in chicken thighs with tons of flavor, you’ll need salt, smoked paprika, garlic powder, onion powder, olive oil, honey to balance out the citric flavor, and an orange (you’ll use the zest, half an orange for the juice, and the other half to slice into half moons).
How to Bake Chicken Thighs with Oranges
Here is how to bake delicious chicken pieces with oranges:
- While the oven preheats, combine the seasonings in a bowl. Remove any excess fat from the chicken and pat it dry so the seasoning sticks easily to the meat.
- Coat the chicken with the seasonings. You can make this a day ahead, and refrigerate the chicken covered with plastic wrap (remove it from the fridge 20 minutes before baking).
- Bake the chicken with some orange slices and orange juice for 45 to 50 minutes. Allow it to rest before serving with your favorite chicken thigh sides.
Why Chicken Thighs Need to Rest
When the chicken thighs are done, let them rest for 5 minutes before serving. This allows the chicken to absorb the cooking juices evenly, keeping the meat tender and moist.
Orange Chicken Thighs
Ingredients
- 6-8 chicken thighs, bone-in
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- 2 teaspoons honey
- 1 orange
Instructions
Prep:
- Preheat the oven to 450F with the oven rack positioned in the middle.
- In a large bowl, combine the salt, smoked paprika, garlic powder, onion powder, olive oil, and honey. Zest the orange into the bowl, and combine.
- Remove any excess fat from the chicken thighs, keeping the skin on. Pat them dry with a paper towel. Transfer the chicken thighs into the large bowl and toss to coat them with the seasoning. This can be done up to a day ahead, covered with plastic wrap, and stored in the refrigerator. Remove the thighs from the fridge for 20 minutes to allow them to come to room temperature before roasting.
- Transfer the thighs into a rectangular baking dish, skin side up. Juice half of the orange into the baking dish, and slice the other half into half-moons, placing them between the chicken thighs.
Bake:
- Bake in the preheated oven for 45 to 50 minutes, until the chicken’s internal temperature reaches 175F. Remove the chicken from the oven and allow it to rest for 5 minutes before serving.
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Marci says
I haven’t made this recipe yet. The photo looks like there are capers and parsley added on top but those ingredients are not in the recipe. Is that what has been added?
Laura Fuentes says
Hi Marci, the capers and parsley on top are decorative, adding some color to the photo since the chicken and oranges are in the same hue.
Baby Chef says
Do you zest the entire orange or just part of it? If only a part, how much? Thanks!
Laura Fuentes says
I zest the whole orange. The more flavor the better.
Barbara Wappes says
how much orange juice would you use if you don’t have an orange.
Laura Fuentes says
Great question! about 1/4 cup of liquid for the bottom of the pan but the roasted oranges really give it flavor so maybe 1/3 cup.