Orange Rosemary Chicken
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Orange Rosemary Chicken makes for one epic flavorful and satisfying dish. Chicken thighs roasted until crisp-tender and so juicy. Covered with a zesty orange rosemary glaze.
Orange Rosemary Chicken
This Orange Rosemary Chicken makes for a delicious and flavorful dish. Such an easy recipe to make from beginning to end. Comes together very quickly making it perfect for a week night dinner. Love pairing these up with some potatoes and green beans.
Orange Rosemary Chicken makes for one epic flavorful and satisfying dish. Crisp-tender chicken thighs that are juicy and tasty. Covered with a zesty orange rosemary glaze. It’s healthy, filling, and quick and easy.
The glaze is made with fresh and clean ingredients. Free of any additives, refined-sugars, or any other unhealthy ingredients. This recipe only requires a few ingredients and very little dishes to be used. Can we say yay for less clean-up! Make this delicious recipe today and I promise you will love it!
Ingredients needed to make Orange Rosemary Chicken:
- Chicken Thighs– I like using bone-in, skin-on. This allows for more juices to build up and contribute to the added flavor of the chicken.
- Spices– Sea salt, black pepper, paprika, onion powder, and garlic powder.
- Avocado Oil– For cooking.
- For Glaze– Oranges, honey, pink sea salt, orange zest, garlic, and fresh rosemary.
- For Garish– Orange slices and rosemary.
Equipment needed to make Orange Rosemary Chicken:
- Large Cast Iron Skillet– At least 12 inches to fit all the chicken in.
- Small Mixing Bowl– For combining glaze.
- Tongs– For flipping chicken thighs.
- Whisk– A small one to whisk together glaze.
How to make Orange Rosemary Chicken:
- Step 1– Preheat oven at 400 degrees F. Mince garlic and finely chop rosemary. Squeeze fresh oranges measuring out 2/3-3/4 cup fresh squeezed orange juice.
- Step 2– In a measuring cup combine all ingredients for orange-rosemary glaze; orange juice, avocado oil, honey, salt, orange zest, minced garlic, and finely chopped rosemary. Whisk together until well combined. Set aside.
- Step 3– Pat dry chicken thighs and season with salt, pepper, garlic powder, onion powder and paprika. Mix chicken thighs making sure they are well coated with spices.
- Step 4– Place skillet on stovetop and bring to a heat on medium-high heat. Drizzle avocado oil over heated skillet making sure it is evenly coated. Start placing chicken thighs on heated surface. Place chicken thighs skin down first. Cook for 2-3 minutes then flip and cook again for another 2-3 minutes. Cook in batches if needed. Chicken doesn’t have to be fully cooked at this point. Just enough to get a light golden color going and juices flowing.
- Step 5– Arrange all cooked chicken in skillet once again placing thighs skin side down. Pour glaze over chicken making sure the top is well coated. Place in over and roast for 45 minutes.
- Step 6– Remove Chicken from oven. Use tongs to flip each chicken thigh over. Use a spoon to pour some of the glaze in the bottom of the skillet over each thigh. Serve and garnish with fresh orange slices and rosemary sprigs. Enjoy!
Tip and Substitutions:
- Cook thighs on stovetop for instructed time- The chicken doesn’t have to be completely cooked on the stovetop. Just enough to get a light brown color going and juices flowing. It will finish cooking while it roasts in the oven. You don’t want to overcook your chicken. It will get a rubbery texture.
- Cook chicken thighs skin down first– Cooking chicken thighs skin down renders fats. This results in juicier and more tender chicken.
- No honey?- Substitute for maple syrup.
- No avocado oil?- Substitute for any preferred oil like coconut oil.
- Use freshly squeezed orange juice- will give the chicken a much better fresh taste and flavor.
- Cook chicken thighs on stovetop in batches- depending on how large your skillet is, all the thighs may not fit. Cook them in batches to avoid crowding and you can have enough room to flip them.
- Use other parts of the chicken for this recipe- Chicken thighs tend to pack more flavor making them great for this recipe. The skin and bones allow for more juices to build up and contribute to the added flavor of the chicken. However, if you prefer to use other parts of the chicken like the breasts or drumsticks, you can use those too. You can also use boneless and skinless thighs.
Orange Rosemary Glaze:
The orange rosemary glaze in this recipe is out of this world. It’s the perfect combination of zesty, tangy and sweet. It adds so much flavor and zest to the chicken. The combination of orange and rosemary is totally epic! You will for sure love this flavor and won’t get enough of this chicken.
What to serve Orange Rosemary Chicken with:
- Garlic Butter Sautéed Mushrooms
- Herbed Butter Roasted Potatoes
- Air Fryer Brussels Sprouts
- Grilled Summer Veggies
- Cauliflower Mashed Potatoes
- Instant Pot Creamy Mashed Potatoes
- Roasted Harvest Veggies
- Honey-Ginger Roasted Carrots
Orange Rosemary Chicken FAQ’s:
What chicken part should I use to make this recipe?
Chicken thighs are the best part of the chicken you can use to make this recipe. You will want to use chicken thighs with the bones and skin too. While you can also use chicken breasts in this recipe, chicken thighs tend to pack more flavor.
The skin and bones allow for more juices to build up and contribute to the added flavor of the chicken. Drumsticks can work too if you prefer these or have some as supposed to thighs.
How do you know chicken is done?
The best way to tell if your chicken is done is by using a food thermometer. The internal temperature of chicken should be 165 degrees Fahrenheit to be done.
Can I swap out the rosemary?
Yes. You can substitute rosemary with thyme if you’re not a fan.
Meal Prepping it:
This orange rosemary chicken is great for meal prep. You can make a larger batch and have ready-to-go lunches and dinners for the week. I like to make some rice or roasted potatoes, green beans to pair up for complete meals. Serve them in individual Tupperware dishes to grab-and-go.
Storing Orange Rosemary Chicken:
Place any leftover orange rosemary chicken in an airtight container. This will keep it fresh as it sits in the fridge for a few days. Keep it refrigerated for up to 3-4 days. Reheat in the microwave, however, for best taste, reheat in the oven.
Freezing Orange Rosemary Chicken:
This orange rosemary chicken freezes well. However, I do prefer to freeze it before actually baking it. This way, once it’s cooked, it has a fresh taste. Prep your chicken and slightly brown it like recipe directions indicate. Allow chicken to cool-off completely and transfer it to a gallon sized freezer bag. Prep your glaze and pour it over chicken. Give it a good mix and tightly seal your bag. Place in the freezer and keep frozen for up to 3-4 moths. Thaw-out in the fridge overnight and bake as directed.
Did you like this Orange Rosemary Chicken recipe? You may also like these other chicken recipes:
- Honey-Mustard Chicken and Potatoes
- Balsamic Chicken with Herbed Roasted Potatoes
- Instant Pot Roasted Whole Chicken
Orange Rosemary Chicken
Orange Rosemary Chicken makes for one epic flavorful and satisfying dish. Chicken thighs roasted until crisp-tender and so juicy. Covered with a zesty orange rosemary glaze.
Ingredients
Chicken
- 6 chicken thighs (bones-in and skin)
- 1.5 tsp pink sea salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1.5 tsp paprika
- 1 tbsp avocado oil
Glaze
- 3/4 cup orange juice
- 1/4 cup avocado oil
- 1/4 cup honey
- 1 tsp pink sea salt
- 1 tsp orange zest
- 3 cloves of garlic
- 2 rosemary sprigs
Garnish
- 1 orange sliced
- rosemary sprigs
Instructions
Preheat oven at 400 degrees F. Mince garlic and finely chop rosemary. Squeeze fresh oranges measuring out 2/3-3/4 cup fresh squeezed orange juice.
In a measuring cup combine all ingredients for orange-rosemary glaze; orange juice, avocado oil, honey, salt, orange zest, minced garlic, and finely chopped rosemary. Whisk together until well combined. Set aside.
Pat dry chicken thighs and season with salt, pepper, garlic powder, onion powder and paprika. Mix chicken thighs making sure they are well coated with spices.
Place skillet on stovetop and bring to a heat on medium-high heat. Drizzle avocado oil over heated skillet making sure it is evenly coated. Start placing chicken thighs on heated surface. Place chicken thighs skin down first. Cook for 2-3 minutes then flip and cook again for another 2-3 minutes. Cook in batches if needed. Chicken doesn't have to be fully cooked at this point. Just enough to get a light golden color going and juices flowing.
Arrange all cooked chicken in skillet once again placing thighs skin side down. Pour glaze over chicken making sure the top is well coated. Place in over and roast for 45 minutes.
Remove Chicken from oven. Use tongs to flip each chicken thigh over. Use a spoon to pour some of the glaze in the bottom of the skillet over each thigh. Serve and garnish with fresh orange slices and rosemary sprigs. Enjoy!
Recipe Notes
Tip and Substitutions:
- Cook thighs on stovetop for instructed time- The chicken doesn’t have to be completely cooked on the stovetop. Just enough to get a light brown color going and juices flowing. It will finish cooking while it roasts in the oven. You don’t want to overcook your chicken. It will get a rubbery texture.
- Cook chicken thighs skin down first– Cooking chicken thighs skin down renders fats. This results in juicier and more tender chicken.
- No honey?- Substitute for maple syrup.
- No avocado oil?- Substitute for any preferred oil like coconut oil.
- Use freshly squeezed orange juice- will give the chicken a much better fresh taste and flavor.
- Cook chicken thighs on stovetop in batches- depending on how large your skillet is, all the thighs may not fit. Cook them in batches to avoid crowding and you can have enough room to flip them.
- Use other parts of the chicken for this recipe- Chicken thighs tend to pack more flavor making them great for this recipe. The skin and bones allow for more juices to build up and contribute to the added flavor of the chicken. However, if you prefer to use other parts of the chicken like the breasts or drumsticks, you can use those too. You can also use boneless and skinless thighs.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
