Orange Honey Roast Chicken

Bright citrus, savory herbs and Nate’s Organic Honey come together in this easy roast chicken recipe. Roasted with oranges, fennel and red onions, it’s a flavorful one-pan meal with perfectly golden, caramelized chicken.

Yield: 4, With Sides

Prep Time: 15 Minutes

Total Time: 1 Hour 25 Minutes - 1 Hour 35 Minutes

Ingredients

For Marinade

½ cup orange juice (juice of 2 oranges)
3 Tbsp olive oil
3 Tbsp Nate’s Organic 100% Pure Honey
2 Tbsp Dijon mustard
1 tsp soy sauce
1 tsp dried oregano
1 tsp smoked paprika
½ tsp dried thyme
1 tsp salt
½ tsp black pepper

For Roasting

2 oranges
2.5 pounds bone-in, skin-on chicken thighs or drumsticks
2 medium red onions (about 1 ½ cups)
1 large fennel bulb

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Directions

Trim excess fat from chicken, leaving skin on.

Prepare the marinade in a bowl by whisking together orange juice, olive oil, honey, Dijon mustard, soy sauce, oregano, thyme, paprika, salt and black pepper.

Pour the marinade over the chicken, coating each piece well. Let it marinate in the fridge for at least 30 minutes, or up to 24 hours, for more flavor.

Remove chicken from fridge 20 minutes prior to roasting. Preheat your oven to 400°F.

Slice 2 oranges into ¼” slices, discarding the end slices. Peel, trim root ends and cut two red onions into 8 wedges each, keeping the root end intact. Slice fennel through the root end into ½” slices.

To a 9×13 pan, place orange slices in the bottom, cover with fennel slices and red onion wedges. Place the marinated chicken thighs or drumsticks on top of veggies, skin side up. Pour remaining marinade over top.

Roast uncovered for 40-50 minutes, basting the chicken with the pan juices every 15 minutes. The skin should become crispy and caramelized.

If you love extra caramelization, brush a little extra honey in the last 10 minutes of roasting. If you want extra crispiness, broil for the last 2-3 minutes.

Serve with pan juices and enjoy!