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Crispy Orange Chicken

I started this recipe years ago, right before I started working on my Chicken book, but I had forgotten it until a few weeks ago when I came across it on my computer while looking for recipes for my second chicken book. It is a really simple dish with very little prep. You do need to baste the chicken a few times while roasting to get that nice, crispy, tangy skin, so you are stuck in the kitchen for a bit, but you can make the sides while this is roasting.


3lbs of bone-in, skin on, chicken thighs and legs

6 Oranges of choice: I like to use blood oranges depending on the season, but my next go-to is clementines. if using clementines, you will need 8 to 10 of them. Juice enough oranges to get 3/4 cup of juice and slice up the remaining oranges.

Two red onions quartered

Six cloves of garlic, grated

2-inches of ginger, grated

1/4 cup of honey

1/4 cup of Soy sauce

1/2 cup brown sugar

Three tablespoons of rice vinegar

red pepper flakes to taste

Olive Oil

Salt and Pepper to taste


Pre-heat oven to 450 degrees

line a baking sheet with parchment paper

Place chicken in a large bowl, drizzle with olive oil, and toss to coat. Transfer to a prepared baking sheet and season well. Nestle in the onion wedges, place in the oven, and roast for 20 minutes.

While the chicken is roasting, place the remaining ingredients in a saucepan, boil, reduce heat, and simmer for 10 minutes until the sauce is nice and smooth. Remove from heat and let cool.

Once the chicken has roasted, it will be about cooked through. Reduce the oven's heat to 400 degrees. Transfer the chicken and onions to a deep-rimmed baking pan, nestle in the orange wedges, pour sauce over the chicken, and return to the oven. Remove from the oven every few minutes, and spoon sauce over chicken; bake until chicken is cooked, about another 15 minutes. Remove from oven, transfer chicken to serving platter, strain sauce, and serve.

Note: sometimes, I serve this in its baking dish, as shown in the photo.

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