Orange Rosemary Chicken
Hola! If you’ve ever craved a chicken recipe that feels both comforting and elegant, this Baked Orange Rosemary Chicken will steal your heart. The first time I made it, the aroma of orange and rosemary filled my Florida kitchen and instantly reminded me of Sunday dinners with my family. It’s a dish that brings together sweet citrus, savory soy sauce, and earthy rosemary in the most flavorful way. If you love rosemary chicken, chicken dinner recipes, or Mediterranean recipes, this one is perfect for weeknights or special gatherings. It’s simple, delicious, and one of those fast easy meals you’ll want on repeat.
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Quick Recipe Overview
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 40 minutes |
| Total Time | 50 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | Mediterranean |
| Best Season | Fall & Winter |
Why You’ll Love This Recipe
- Sweet and Savory Balance: The citrusy orange juice adds brightness while soy sauce provides a rich umami flavor.
- Fragrant Rosemary Infusion: Fresh rosemary perfumes the chicken beautifully, making your whole home smell like comfort.
- Family-Friendly Dinner: A wholesome chicken dinner recipe everyone at the table will love.
- Simple Yet Elegant: Easy enough for busy weeknights but impressive enough to serve at a dinner party.
- Versatile Pairings: Goes well with rice, quinoa, roasted veggies, or even fresh salads.
Baked Orange Rosemary Chicken
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This baked orange rosemary chicken is juicy, citrusy, and savory, making it a perfect family dinner recipe. With a sweet orange glaze, garlic, and rosemary, it’s both elegant and easy enough for weeknights.
Ingredients
- 2 whole chicken breasts, bone-in
- 4–6 chicken thighs
- 4–6 drumsticks
- 1 cup Florida’s Natural® Orange Juice (No Pulp)
- 1/3 cup soy sauce
- 1 oz fresh dried rosemary
- 6 garlic cloves, chopped
- 2 tbsp unrefined sugar
- 1 tsp arrowroot powder or cornstarch
Instructions
1. In a medium bowl, combine orange juice, soy sauce, rosemary, garlic, sugar, and arrowroot powder. Mix until smooth.
2. Place chicken pieces in a large dish and pour marinade over. Cover and refrigerate overnight or at least 6–8 hours. Rotate chicken halfway for even flavor.
3. Preheat oven to 375°F.
4. Arrange chicken skin side up in a single layer in a baking dish or cast iron pan. Roast for 40 minutes, basting occasionally with marinade.
5. Check doneness: chicken is ready at 165°F internal temperature and lightly browned.
6. Serve immediately with rice, quinoa, or roasted vegetables.
Notes
For deeper flavor, marinate overnight.
Use a cast iron pan for crispier chicken skin.
Brown sugar can be substituted for unrefined sugar.
Fresh rosemary may be used for a stronger aroma.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner Entrees
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
Ingredients
- 2 whole chicken breasts, bone-in
- 4–6 chicken thighs
- 4–6 drumsticks
Sauce - 1 cup Florida’s Natural® Orange Juice (No Pulp)
- 1/3 cup soy sauce
- 1 oz fresh dried rosemary
- 6 garlic cloves, chopped
- 2 tbsp unrefined sugar
- 1 tsp arrowroot powder or cornstarch
Ingredient Tips
| Ingredient | Tip |
|---|---|
| Chicken | Using bone-in pieces keeps the meat moist and flavorful. |
| Orange Juice | Fresh-squeezed can be used, but bottled juice ensures consistent flavor. |
| Soy Sauce | Low sodium is best so the dish does not get overly salty. |
| Rosemary | Fresh rosemary gives the strongest aroma, but dried works too. |
| Garlic | Roast extra cloves alongside for a caramelized garnish. |
| Sugar | Brown sugar adds a deeper caramel flavor if preferred. |
| Arrowroot Powder | Thickens the sauce without altering the flavor. |
Step-by-Step Instructions
- Prepare Marinade: In a medium bowl, combine orange juice, soy sauce, rosemary, garlic, sugar, and arrowroot powder. Mix until smooth.
- Marinate Chicken: Place chicken pieces in a large dish and pour the marinade over. Cover and refrigerate overnight or at least 6–8 hours. Rotate chicken halfway through for even flavor.
- Preheat Oven: Set oven to 375°F.
- Bake Chicken: Arrange chicken in a single layer, skin side up, in a baking dish or cast iron pan. Roast for 40 minutes, basting occasionally with leftover marinade.
- Check Doneness: Chicken is ready when golden and internal temp reaches 165°F in the thickest part.
- Serve: Plate immediately with rice, quinoa, or roasted vegetables for a balanced meal.
Helpful Tips
- Marinate longer for deeper flavor. Overnight is best.
- Always place chicken skin side up so it crisps.
- Rotate pan halfway through for even cooking.
- Use a meat thermometer to avoid undercooking.
Expert Tips for Best Results
- Pat Dry Before Baking: Ensures crispier skin.
- Don’t Overcrowd Pan: Space pieces apart so they roast, not steam.
- Use Cast Iron: Holds heat well and caramelizes the chicken beautifully.
- Rest Before Serving: Let chicken sit 5 minutes before slicing to keep juices inside.
Recipe Variations
- Citrus Twist: Swap orange juice for lemon or lime for a tangier flavor.
- Spicy Kick: Add chili flakes or a fresh jalapeño to the marinade.
- Honey Rosemary Chicken: Replace sugar with honey for a natural sweetness.
- Slow Cooker Version: Marinate as usual, then cook on low 6–7 hours for tender fall-apart chicken.
Make Ahead & Freezer Tips
Marinate chicken up to 24 hours ahead and keep in the fridge. Cooked chicken keeps well in the fridge for 3–4 days. Freeze leftovers in an airtight container for up to 2 months, then reheat in the oven until warmed through.
Serving Suggestions
Serve this baked orange rosemary chicken with roasted potatoes, steamed rice, or quinoa. Garnish with fresh rosemary sprigs and orange slices for a beautiful presentation. A light green salad balances the richness.
Pairing Ideas
Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lime. Side dishes like Mediterranean couscous or roasted carrots complement it perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for quick meals, or in a skillet on the stovetop with a splash of water to keep it moist.
Frequently Asked Questions (FAQs)
Can I use boneless chicken?
Yes, but reduce the baking time to avoid drying out. Boneless cooks faster.
Can I use fresh rosemary instead of dried?
Absolutely, fresh rosemary gives a stronger aroma. Use about 2–3 tablespoons chopped fresh.
What can I substitute for soy sauce?
Try tamari or coconut aminos for a gluten-free option.
Can I grill this instead of baking?
Yes, marinate as usual then grill on medium heat until chicken reaches 165°F.
Do I need to baste the chicken?
It adds flavor and keeps chicken moist, but if you forget, it will still turn out delicious.
Can I make this with turkey?
Yes, turkey thighs or drumsticks work well. Adjust cooking time depending on size.
Is this recipe kid-friendly?
Yes, the mild sweetness from orange and sugar balances the flavors perfectly for kids.
Nutrition Info
| Serving Size | 1 piece |
|---|---|
| Calories | 290 |
| Protein | 32g |
| Carbohydrates | 8g |
| Fat | 14g |
| Fiber | 1g |
| Sugar | 5g |
| Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice. |
Conclusion
This baked orange rosemary chicken is sweet, savory, and incredibly aromatic, making it a must-try for chicken lovers. Whether you’re cooking for family or friends, it’s one of those chicken dinner recipes that always impresses. Try it this week and bring a little Mediterranean flavor to your table!
