Description
Tender thighs seared to a golden crust, then roasted in a glossy orange-honey sauce that’s punched up with garlic and fresh ginger. Each bite bursts with citrus zing and sticky-sweet warmth.
Ingredients
- 4 pieces chicken thighs skin-on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 2 tablespoons honey
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon orange zest
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat oven to 400°F (200°C). Pat chicken thighs dry and season evenly with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat. Place chicken skin-side down and sear until golden brown, about 5 minutes.
- In a bowl, whisk together soy sauce, orange juice, honey, garlic, ginger, and orange zest.
- Pour the orange sauce over the seared chicken and transfer the skillet to the preheated oven.
- Roast chicken until cooked through and the internal temperature reaches 165°F (74°C), about 25–30 minutes.
- Remove chicken from the skillet and let it rest on a plate. Pour the pan juices into a small saucepan over medium heat.
- In a small cup, mix cornstarch with water to form a slurry. Whisk the slurry into the simmering pan juices until the sauce thickens, about 2–3 minutes.
- Serve the roasted chicken drizzled with the thickened orange sauce.
Notes
- Make sure to pat the chicken dry for crispier skin
- You can adjust the honey amount for desired sweetness
- Leftover sauce can be stored in the refrigerator for up to 3 days
- Serve with steamed rice or crusty bread for a complete meal