Easy Roasted Orange Chicken

Name: Easy Roasted Orange Chicken
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 2.5-3 pounds bone-in, skin-on chicken pieces (drums/ thighs/ wings/ half breasts); For marinade:; 1/4 cup + 2 Tablespoons soy sauce; 1/3 cup honey (you can also substitute with maple syrup or agave); 1/3 cup orange juice; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder (not garlic salt); 1-2 green onions, chopped (including the white part); 1 Tablespoon oil; optional: up to 1 Tablespoon distilled white or apple cider vinegar or lemon/lime juice if you like things a little extra tangy; optional: 1/4 teaspoon ginger powder or 1 teaspoon fresh grated ginger; optional: 1 Tablespoon sriracha or chili garlic sauce; For garnish: 2-4 orange slices (just under 1/4-inch thick)

x @cook_5886383

A roasted version of that yummy sweet and tangy chicken dish we've all come to love.

You can use maple syrup or agave instead of honey or, as I did today, use up all your Popeye's Fried Chicken Honey Sauce packets. :P

A roasted version of that yummy sweet and tangy chicken dish we've all come to love.

You can use maple syrup or agave instead of honey or, as I did today, use up all your Popeye's Fried Chicken Honey Sauce packets. :P

x @cook_5886383

A roasted version of that yummy sweet and tangy chicken dish we've all come to love.

You can use maple syrup or agave instead of honey or, as I did today, use up all your Popeye's Fried Chicken Honey Sauce packets. :P

A roasted version of that yummy sweet and tangy chicken dish we've all come to love.

You can use maple syrup or agave instead of honey or, as I did today, use up all your Popeye's Fried Chicken Honey Sauce packets. :P

Saved

Ingredients

4 to 6 servings

2.5-3 poundsbone-in, skin-on chicken pieces (drums/ thighs/ wings/ half breasts)
For marinade:
1/4 cup+ 2 Tablespoons soy sauce
1/3 cuphoney (you can also substitute with maple syrup or agave)
1/3 cuporange juice
1/2 teaspoononion powder
1/2 teaspoongarlic powder (not garlic salt)
1-2green onions, chopped (including the white part)
1 Tablespoonoil
optional: up to 1 Tablespoon distilled white or apple cider vinegar or lemon/lime juice if you like things a little extra tangy
optional: 1/4 teaspoon ginger powder or 1 teaspoon fresh grated ginger
optional: 1 Tablespoon sriracha or chili garlic sauce
For garnish: 2-4 orange slices (just under 1/4-inch thick)

Saved

Steps

1

Put all marinade ingredients in a bowl and stir until honey is dissolved.
2

In a large mixing bowl, or casserole dish, or Ziploc bag, combine the chicken with the marinade and give it a few gentle tosses to thoroughly season all the chicken. If in a bowl or dish, you should flip the chicken halfway through the marinating time so both sides are seasoned through.
3

Marinate chicken for at least one hour and up to overnight and take it out of the fridge 30 to 40 minutes before roasting to bring it up to room temp.
4

Preheat oven to 425F.
5

Put your chicken on a single layer, skin side up, on a sheet pan. (You might like to line it with foil for easier cleanup.) Reserve leftover marinade.
6

Roast chicken for 30 minutes at first, then pour leftover marinade over chicken, place orange slices on the pan as well, and roast for an additional 15 to 20 minutes.
7

Enjoy! :)