Tender chicken thighs are roasted until the skin turns deeply golden, then coated in a glossy orange glaze with honey and butter. A gentle chili heat and the fragrance of rosemary give the dish depth and brightness, while dry white wine lends the sauce a refined, lively acidity.
Ingredients
- Chicken thighs — 1.5 lbs | 700 g
- Fresh orange juice — from 1 orange (about 1/2 cup | 100 ml)
- Olive oil — 2 tbsp
- Rosemary — 1 sprig
- Garlic powder — 1 tsp
- Chili flakes — to taste
- Salt — to taste
- Black pepper — to taste
- Dry white wine — 1/2 cup | 100 ml
- Honey — 1 tsp
- Butter — 1/2 oz | 15 g
How to make
- Mix the orange juice, olive oil, rosemary needles, garlic powder, chili flakes, salt and pepper. Add the chicken thighs and toss well to coat. Cover and marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 392°F | 200°C (convection, top and bottom heat). Arrange the thighs skin-side up on a baking sheet or in an ovenproof dish. Pour the excess marinade into a saucepan — it will become the sauce.
- Bake the chicken for 25 minutes until the edges are nicely browned.
- While the chicken bakes, place the remaining marinade in the saucepan, add the white wine and simmer over medium heat until reduced by about half and lightly thickened.
- Remove the sauce from the heat and whisk in the honey and butter until smooth and glossy.
- After 25 minutes, brush the chicken with the sauce and bake for another 10 minutes, until a rich, appetizing glaze forms.
- Let the thighs rest for 5 minutes, then serve with the remaining sauce spooned over the top.
Nutrition per serving
| Item | Amount |
|---|---|
| Calories | ≈ 510 kcal |
| Protein | ≈ 32 g |
| Fat | ≈ 34 g |
| Carbs | ≈ 9 g |
| Sugars | ≈ 7 g |
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Tips and variations
- No wine: replace it with chicken or vegetable broth and add 1 tsp of apple cider vinegar or lemon juice for a gentle brightness.
- Heat level: adjust the chili flakes to taste, or swap them for a pinch of paprika for a milder flavor.
- Marinade: if you have time, leave the chicken for 2–4 hours — the meat will become even more tender and fragrant.
- No convection: bake at 392°F | 200°C on the middle rack, keeping the same timing; if needed, add 5 minutes.
- Sauce texture: reducing it by half is the key to a concentrated flavor and a glossy finish; for a thicker sauce, simmer a little longer.
- Serving: excellent with mashed potatoes, bulgur, rice, or a fresh salad with citrus dressing.
FAQ
What can I use instead of white wine in the sauce?
Use chicken or vegetable broth and add 1 tsp of apple cider vinegar or a little lemon juice. The flavor will stay bright and balanced.
Can I make it without convection?
Yes. Bake at 392°F | 200°C on the middle rack. You may need to add 3–5 minutes to achieve the same golden crust.
Do I have to add honey?
Honey gives the sauce shine and a subtle caramel note. If you prefer not to use it, replace it with maple syrup or a pinch of brown sugar, reducing the sauce for one minute longer.