Orange Rosemary Chicken
Crisp-tender chicken, roasted in the most epic, melt-in-your-mouth orange rosemary glaze that you’ll want to drink!
I make a ton of chicken thigh recipes but I just had to save this one for Fall. And yes, it’s really Fall here in LA! I wore about 80 layers outside today in 64 degree weather. I know. Us Los Angelenos are wimps with this kind of weather.
But this recipe is even more special because of a secret, secret, SECRET ingredient: the ZICO Chilled Orange Juice Blend.
This new chilled coconut water and orange juice blend has 45% fewer calories than regular orange juice and with 5 naturally-occurring electrolytes, it has all of the hydration benefits of 100% natural coconut water. There’s no added sugar, no artificial flavors, no added preservatives – nothing!
And you see this glaze here? It’s made with real maple syrup and fresh rosemary with the ZICO juice goodness so just go ahead and guzzle that down. The juice only has 120 calories.
You can’t lose here.
Orange Rosemary Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs*
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
For the orange rosemary glaze
- 2 cloves garlic, minced
- 1 cup ZICO Chilled Orange Juice Blend*
- ¼ cup chicken stock
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 1 tablespoon fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with thyme, oregano, salt and pepper, to taste; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by ZICO. All opinions expressed are my own.
Do you think it would be worth marinating the (uncooked) chicken in the glaze overnight? Tried your baked honey sesame chicken recipe the other week and it was fantastic =)
There’s really no need to! 🙂
Can you sub a whole chicken, cut up?
Yes, absolutely, but cooking time may have to be adjusted as needed.
I served last night. Hubby moaned & groaned thru meal as it was SO Damn delicious!! He declared this recipe a keeper. I only had 4 thighs but used full ingredients otherwise including glaze. I used a mix half OJ & half Coconut water. I served with rice, steamed Asparagus and Artichokes Gratinata. Wonderful flavors. Thanks again for this recipe. I love your site and have tried numerous recipes from it. Never disappointed.
How would you modify this recipe to use boneless and skinless chicken thighs for a slightly healthier version? Would you still sear the thighs without the skin?
You can still sear the chicken if you’d like – it’s completely up to you.
Sorry, I should have asked this as part of my first question. I know meat with the bone in takes longer to cook. What is the time adjustment for the roasting part if you are using the boneless thighs?
Unfortunately, without further recipe testing, I cannot answer with certainty at this time. As always, please use your best judgment to ensure that the chicken is completely cooked through.
I cooked it for 25min no skin no bone and it was perfect. Served with rice and broccoli so good.
Made this night before last. It was a HUGE hit! Thanks for a wonderful recipe 🙂
I gave this a shot tonight. I am not a fan of chicken especially dark meat. But I followed the recipe to the letter. I must say this was excellent, very moist, full of flavor. This would be an excellent meal item for a few guest or increase the quantities for a group.
This is a keeper. We may have it again tomorrow !
Amazing! I love trying new stuff with chicken like this. Orange and rosemary sounds like a great combo.
Rosemary and orange…..what a great combo of flavors! Have to make this!! Great recipe (as always), Chungah!
This chicken looks so mouthwatering! Need to try 🙂
I can’t look at your blog unless I already have something cooking/made to snack on. Food blogs make me so hungry!! This looks DIVINE. Yum yum yum
Would you recommend mixing coconut water with orange juice, if the product you recommend (Zico) cannot be purchased? This looks delicious…can’t wait to try it tomorrow!
Yes, that sounds like a great idea!
Zico . . . now I will need to search the store for this one as it’s new to me. The recipe sounds perfect and I love chicken with either orange or lemon. Yum Love your recipes, love your humor and you, but miss seeing your wisk when I log in. Where did it go?
The site went through a complete redesign, making it easier to search and navigate through all of my recipes! 🙂
I love using chicken thighs for recipes — they are so easy to make plus you just can’t dry them out. I’ve made chicken thighs with lime, lemon but not orange/coconut. What an interesting combination. I will definitely have to try it out. Beautiful photos!!
Hi I live in Alberta Canada and cannot locate Zicco that is listed in the recipe. Is there an alternative to this?
Orange juice can be substituted.
I can not get the orange juice product where I live….can I substitute? Also, though not a slow cooker fan, could I make this in the slow cooker?
Orange juice can be substituted. And yes, this can be made in the slow cooker as well. Feel free to check out my slow cooker maple dijon chicken and broccoli to convert this recipe.