This Roasted Chicken with Orange Glaze is a showstopper of flavor and aroma. Sweet, tangy orange slices and savory red onions roast beneath the chicken, infusing every bite with brightness and depth. The glossy orange glaze brushed over the top takes it from “weeknight dinner” to “special occasion” status in one swoop. You can use chicken thighs, bone-in breasts, or leg quarters—no matter the cut, you’ll end up with juicy, fall-off-the-bone tenderness.
Serve it alongside fluffy rice or low-carb cauliflower rice, crisp-tender asparagus spears, and a simple green salad for a beautifully balanced plate.
Wine Pairing Suggestions:
- White: A lightly oaked Chardonnay enhances the citrusy glaze while complementing the chicken’s richness.
- Rosé: A dry rosé offers bright acidity that pairs beautifully with the sweet-savory combination.
- Red: A fruit-forward Pinot Noir brings a soft, earthy contrast without overpowering the delicate orange notes.
Ingredients
2 oranges, one juiced and zested, the other sliced
1 red onion, sliced
2 cups chicken broth
1/2 cup butter
Salt and pepper to taste
4 skin-on chicken thighs or leg quarters
1/2 cup oil
1 Tbsp. onion powder
1/2 cup honey
1 Tbsp. oregano
2 Tbsp. sherry vinegar
Fresh rosemary sprigs, finely chopped
1/3 cup brown sugar Swerve
2 Tbsp. oil
2 cloves garlic
2 Tbsp. soy sauce
2 Tbsp. chili oil
1/2 Tbsp. cornstarch
1/2 Tbsp. ground ginger
Instructions
Preheat oven to 400 degrees. Place the red onion and orange slices on the bottom of a baking dish. Pour broth over the top. Set aside.
In a bowl, combine butter, salt and pepper, extra virgin olive oil, onion powder and orange zest. Mix well.
Spread the mixture over the chicken.
Place the chicken on top of the orange slices. Bake 45 minutes. Remove from the oven to baste and cover loosely with foil. Bake 30 more minutes.
Meanwhile, combine the remaining ingredients for the glaze.
Baste with the glaze. To make basting easier, I used tongs to remove each piece of chicken from the baking dish and rolled it in the glaze mixture. Remove and coat with glaze again before serving.
If you like this recipe, you may also like the following recipes:
Pork Chops (or Chicken) with Orange Sauce
Citrus Shrimp with Louis Sauce Dressing
Roasted Chicken with Orange Glaze
Equipment
- 1 knife
- 1 zester
- 1 9×13 baking dish
- 1 medium spoon
- 2 medium bowls
- 1 Basting brush
Ingredients
- 2 oranges one juiced and zested, the other sliced
- 1 red onion sliced
- 2 cups chicken broth
- 1/2 cup butter
- Salt and pepper to taste
- 4 skin-on chicken thighs or leg quarters
- 1/2 cup oil
- 1 Tbsp. onion powder
- 1/2 cup honey
- 1 Tbsp. oregano
- 2 Tbsp. sherry vinegar
- Fresh rosemary sprigs finely chopped
- 1/3 cup brown sugar Swerve
- 2 Tbsp. oil
- 2 cloves garlic
- 2 Tbsp. soy sauce
- 2 Tbsp. chili oil
- 1/2 Tbsp. cornstarch
- 1/2 Tbsp. ground ginger
Instructions
- Preheat oven to 400 degrees.
- Place the red onion and orange slices on the bottom of a baking dish.
- Pour broth over the top.
- Set aside.
- In a bowl, combine butter, salt and pepper, onion powder and orange zest.
- Mix well.
- Spread the mixture over the chicken.
- Place the chicken on top of the orange slices.
- Bake 45 minutes.
- Remove from the oven to baste and cover loosely with foil.
- Bake 30 more minutes.
- Combine the remaining ingredients for the glaze in a bowl.
- Baste with the glaze and bake 10 more minutes.
- Remove and coat with glaze again before serving.
