Honey Orange Glazed Chicken Thighs
Juicy bone-in chicken thighs baked until golden then lacquered in a sticky honey-orange glaze with rosemary and black pepper. Bright, sweet-savory, and perfect for easy weeknights.
Equipment
- 1 | Baking dish |
- 1 Large mixing bowl
- 1 | Small saucepan | for glaze
- 1 | Pastry brush | optional for glazing
- 1 | Meat thermometer |
Ingredients
- 8 | | bone-in skin-on chicken thighs |
- 1/3 | cup | honey |
- 1/2 | cup | fresh orange juice |
- 2 | tbsp | olive oil |
- 1 | tbsp | soy sauce |
- 4 | cloves | garlic | minced
- 2 | tsp | fresh rosemary | chopped
- 1 | tsp | black pepper |
- 1 | tsp | salt |
- 1 | | orange | sliced into rounds
- 1 | tbsp | butter |
Instructions
- Preheat oven to 400°F and lightly oil a baking dish.
- Pat chicken thighs dry and place in a large bowl.
- Drizzle with olive oil, honey, salt, pepper, and rosemary; toss to coat.
- Arrange chicken skin-side up in the baking dish with orange slices.
- Bake 35–40 minutes until internal temperature reaches 165°F.
- Simmer orange juice, remaining honey, soy sauce, garlic, and butter until slightly thickened.
- Brush glaze over chicken and return to oven for 5 minutes.
- Rest 5 minutes, spoon pan juices over top, and serve.
Notes
Store leftovers in an airtight container for up to 3 days.
Reheat gently with a splash of orange juice to loosen the glaze.
Maple syrup can replace honey if needed.
Boneless thighs work but reduce baking time by about 10 minutes.
Reheat gently with a splash of orange juice to loosen the glaze.
Maple syrup can replace honey if needed.
Boneless thighs work but reduce baking time by about 10 minutes.