Recipe of Jamie Oliver Easy Roasted Orange Chicken

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, easy roasted orange chicken. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Easy Roasted Orange Chicken is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Easy Roasted Orange Chicken is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook easy roasted orange chicken using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy Roasted Orange Chicken:

1. Prepare 2.5-3 pounds bone-in, skin-on chicken pieces (drums/ thighs/ wings/ half breasts)
2. Make ready For marinade:
3. Prepare 1/4 cup + 2 Tablespoons soy sauce
4. Get 1/3 cup honey (you can also substitute with maple syrup or agave)
5. Take 1/3 cup orange juice
6. Take 1/2 teaspoon onion powder
7. Make ready 1/2 teaspoon garlic powder (not garlic salt)
8. Take 1-2 green onions, chopped (including the white part)
9. Take 1 Tablespoon oil
10. Take optional: up to 1 Tablespoon distilled white or apple cider vinegar or lemon/lime juice if you like things a little extra tangy
11. Make ready optional: 1/4 teaspoon ginger powder or 1 teaspoon fresh grated ginger
12. Make ready optional: 1 Tablespoon sriracha or chili garlic sauce
13. Take For garnish: 2-4 orange slices (just under 1/4-inch thick)

Instructions to make Easy Roasted Orange Chicken:

1. Put all marinade ingredients in a bowl and stir until honey is dissolved.
2. In a large mixing bowl, or casserole dish, or Ziploc bag, combine the chicken with the marinade and give it a few gentle tosses to thoroughly season all the chicken. If in a bowl or dish, you should flip the chicken halfway through the marinating time so both sides are seasoned through.
3. Marinate chicken for at least one hour and up to overnight and take it out of the fridge 30 to 40 minutes before roasting to bring it up to room temp.
4. Preheat oven to 425F.
5. Put your chicken on a single layer, skin side up, on a sheet pan. (You might like to line it with foil for easier cleanup.) Reserve leftover marinade.
6. Roast chicken for 30 minutes at first, then pour leftover marinade over chicken, place orange slices on the pan as well, and roast for an additional 15 to 20 minutes.
7. Enjoy! :)

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