Why You’ll Love Spiced Orange Roast Chicken Recipe

The combination of orange juice and honey creates a beautiful glaze that caramelises during roasting, giving the chicken both sweetness and a delightful golden finish.

Warming spices like ground coriander, cumin and turmeric add depth and complexity without overwhelming the dish.

Using chicken thigh fillets makes the dish relatively quick to roast, juicy and forgiving.

With just one‑dish roasting (marinate + oven), preparation is minimal and clean‑up is easy — ideal for a relaxed Sunday lunch or mid‑week treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.2 kg chicken thigh fillets
80 ml (≈ 1/3 cup) fresh orange juice
80 ml (≈ 1/3 cup) honey
2 tsp olive oil
2 garlic cloves, crushed
2 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 orange, thinly sliced
Finely chopped fresh chives, to serve
Salt and freshly ground black pepper, to taste

Directions

Place the chicken thigh fillets in an ovenproof dish.
In a bowl (or directly in the dish), combine the orange juice, honey, olive oil, crushed garlic, ground coriander, ground cumin and turmeric. Toss the chicken in this mixture so each piece is well coated. Season with salt and pepper.
Cover the dish with plastic wrap and refrigerate to marinate for 1 hour. (You can prepare this ahead up to 1 day in advance if you like.)
Preheat your oven to 180 °C (≈ 350 °F).
Arrange the thin orange slices over the top of the marinated chicken.
Roast in the preheated oven for about 45 minutes, basting once or twice with the pan juices, until the chicken is golden and cooked through (no pink meat remains and juices run clear).
Transfer to a serving platter, scatter the chopped fresh chives on top, and serve immediately.

Servings and timing

Makes approximately 6 servings
Prep time: about 15 minutes, plus 1 hour marinating
Cook time: about 45 minutes

Variations

Use whole chicken legs or chicken breast fillets instead of thigh fillets; adjust cooking time accordingly (breasts will need less time).
Add other citrus zest (e.g., lemon or lime) to the marinade for extra brightness.
Toss in some vegetable chunks (e.g., carrots, potatoes, red onion) into the baking dish so they roast together with the chicken and soak up the juices.
For a spicier twist, add a pinch of chilli flakes or cayenne pepper to the marinade.
Substitute honey with maple syrup or agave nectar for a different sweet profile, or use half honey/half orange marmalade.
Finish with fresh herbs other than chives—try parsley, coriander or mint to vary the herbal note.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2–3 days.

To reheat, place the chicken in an oven‑safe dish, cover with foil, and warm in a 160 °C oven for about 10–15 minutes until heated through. You can also reheat gently in a microwave, though the skin may soften.

If you have extra pan juices, reserve them and reheat alongside the chicken or drizzle over when serving reheated pieces to retain moisture.

FAQs

What if I don’t have chicken thigh fillets?

You can substitute chicken breast fillets or whole chicken legs. Bear in mind that breast meat cooks faster and can dry out, so reduce the roasting time accordingly. Thigh fillets are ideal because they stay juicy.

Can I skip the marinating step?

You could, but marinating for at least one hour allows the orange‑honey mixture and spices to penetrate the chicken and develop flavour. If you skip it, the dish will still work—but flavour won’t be as deep.

How do I know the chicken is cooked through?

The chicken is ready when the juices run clear and there is no pink meat when you slice into the thickest part. For more accuracy, you can use a meat thermometer: internal temperature should be about 74 °C (165 °F).

Can I use skin‑on chicken pieces?

Yes—you can use skin‑on thighs if you prefer crispy skin. If using skin‑on, increase the oven temperature slightly or finish with a brief broil to crisp the skin. Monitor closely to avoid over‑browning.

What side dishes go well with this recipe?

Roasted or steamed vegetables (e.g., carrots, green beans, broccoli) or a simple salad complement it nicely. Also good are garlic mashed potatoes, rice pilaf or couscous to soak up the juices.

Can I make this ahead for entertaining?

Yes. You can do the marinating step ahead (up to 1 day) and keep chicken covered in the fridge. Then when ready to serve, arrange orange slices and roast as per directions. After roasting you can keep it warm for a short time before serving.

How can I adapt this for fewer servings?

Simply scale down the quantities proportionally—for example if you want 4 servings, you might use ~800 g chicken thigh fillets (or adjust based on appetite) and reduce the marinade quantities accordingly.

What if I want more sauce/jus?

After roasting, you can pour the roast juices into a small saucepan, add a splash of extra orange juice or chicken stock, bring to a simmer and reduce to concentrate flavour. This gives a nice sauce to serve alongside.

Is this recipe gluten‑free?

Yes—based on the ingredient list, no gluten‑containing ingredients are included, so it is naturally gluten‑free (assuming your honey, spices and marinade components are pure and uncontaminated). Always check labels to ensure.

Can I freeze leftovers?

Yes. Cooked chicken may be frozen in portion‑size airtight containers for up to 2–3 months. When ready to use, thaw overnight in the fridge and reheat gently in the oven as described.

Conclusion

This spiced orange roast chicken recipe delivers a beautiful balance of sweet citrus and warm spices, all achieved with minimal fuss. With a quick marinade and straightforward roasting, it’s a fantastic meal option whether for a relaxed family dinner or a more celebratory Sunday lunch. Enjoy the vibrant flavours, and feel free to adapt it with your favourite sides or herbs to make it your own.