Sticky Orange Thyme Baked Chicken
Sticky Orange Thyme Baked Chicken
Ingredients
For the Chicken
- 2 1/2 pounds chicken pieces, bone-in, skin-on (mix of drumsticks and thighs)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Sticky Orange Glaze
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup honey
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Baking and Garnish
- 1 large orange, sliced into 1/4-inch rounds
- 8 fresh thyme sprigs, plus more for garnish
- 1 tablespoon olive oil, for pan
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large cast iron skillet or a 9x13-inch baking dish with olive oil, then line it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken pieces very dry with paper towels. This step is crucial for crispy skin. Season all over with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
In a medium bowl, whisk together the fresh orange juice, orange zest, honey, light brown sugar, soy sauce, rice vinegar, minced garlic, grated fresh ginger, and red pepper flakes until well combined.
⏱️ 5 min - 4
Place the seasoned chicken pieces in the prepared skillet or baking dish. Pour about 3/4 of the orange glaze mixture over the chicken, ensuring all pieces are well coated. Arrange the orange slices and 4 of the fresh thyme sprigs around and under the chicken.
⏱️ 5 min - 5
Bake the chicken for 25 minutes at 400°F. This initial high heat helps to brown the skin.
⏱️ 25 min•🌡️ 400 - 6
While the chicken bakes, prepare the thickening slurry for the remaining glaze. In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the remaining 1/4 cup of glaze mixture.
⏱️ 2 min
- 7
After 25 minutes, reduce the oven temperature to 375°F. Carefully remove the skillet from the oven. Baste the chicken generously with the pan juices. Then, brush all sides of the chicken with the thickened glaze mixture (from step 6).
⏱️ 3 min•🌡️ 375
- 8
Return the chicken to the oven and continue baking for another 20-25 minutes, basting every 10 minutes with the pan juices and glaze, until the chicken reaches an internal temperature of 165°F (use a meat thermometer) and the glaze is beautifully sticky, glossy, and caramelized.
⏱️ 25 min•🌡️ 375 - 9
Remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish generously with the remaining fresh thyme sprigs.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Orange Thyme Baked Chicken
Ingredients
For the Chicken
- 2 1/2 pounds chicken pieces, bone-in, skin-on (mix of drumsticks and thighs)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Sticky Orange Glaze
- 1/2 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup honey
- 1/4 cup light brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or to taste
- 1 tablespoon cornstarch
- 2 tablespoons water
For Baking and Garnish
- 1 large orange, sliced into 1/4-inch rounds
- 8 fresh thyme sprigs, plus more for garnish
- 1 tablespoon olive oil, for pan
Instructions
- 1
Preheat your oven to 400°F. Lightly grease a large cast iron skillet or a 9x13-inch baking dish with olive oil, then line it with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
Pat the chicken pieces very dry with paper towels. This step is crucial for crispy skin. Season all over with kosher salt and freshly ground black pepper.
⏱️ 5 min - 3
In a medium bowl, whisk together the fresh orange juice, orange zest, honey, light brown sugar, soy sauce, rice vinegar, minced garlic, grated fresh ginger, and red pepper flakes until well combined.
⏱️ 5 min - 4
Place the seasoned chicken pieces in the prepared skillet or baking dish. Pour about 3/4 of the orange glaze mixture over the chicken, ensuring all pieces are well coated. Arrange the orange slices and 4 of the fresh thyme sprigs around and under the chicken.
⏱️ 5 min - 5
Bake the chicken for 25 minutes at 400°F. This initial high heat helps to brown the skin.
⏱️ 25 min•🌡️ 400 - 6
While the chicken bakes, prepare the thickening slurry for the remaining glaze. In a small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the remaining 1/4 cup of glaze mixture.
⏱️ 2 min - 7
After 25 minutes, reduce the oven temperature to 375°F. Carefully remove the skillet from the oven. Baste the chicken generously with the pan juices. Then, brush all sides of the chicken with the thickened glaze mixture (from step 6).
⏱️ 3 min•🌡️ 375 - 8
Return the chicken to the oven and continue baking for another 20-25 minutes, basting every 10 minutes with the pan juices and glaze, until the chicken reaches an internal temperature of 165°F (use a meat thermometer) and the glaze is beautifully sticky, glossy, and caramelized.
⏱️ 25 min•🌡️ 375 - 9
Remove the skillet from the oven. Let the chicken rest in the pan for 5 minutes before serving. Garnish generously with the remaining fresh thyme sprigs.
⏱️ 5 min