Easy Roasted Orange Chicken with Garlic and Thyme

Easy Roasted Orange Chicken with Garlic and Thyme is a simple, flavorful dish that combines juicy chicken pieces with bright, fresh orange juice and the earthy warmth of thyme and…

By Alina • November 10, 2025 • Reading time: 6 min

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Easy Roasted Orange Chicken with Garlic and Thyme is a simple, flavorful dish that combines juicy chicken pieces with bright, fresh orange juice and the earthy warmth of thyme and garlic. The chicken gets beautifully crispy on the outside while staying tender inside, with a lovely hint of citrus that makes it feel both fresh and satisfying.

I love how easy this recipe is to put together—just a quick marinade or toss with the orange juice, garlic, and thyme, and then pop it in the oven. It feels fancy but doesn’t take forever or require a ton of ingredients. I always find that the little twist of orange gives it a nice brightness that makes everyone at the table ask for seconds.

My favorite way to serve this chicken is with some simple roasted veggies or a side of fluffy rice that can soak up all those delicious juices. It’s the kind of meal that’s perfect for a weeknight dinner but special enough for guests, too. I think the combination of garlic and thyme with the fresh orange is just the right balance to keep things interesting without being complicated.

Key Ingredients & Substitutions

Whole chicken: Using a whole chicken gives great flavor and juicy meat. Spatchcocking helps it cook evenly and quickly. If you prefer, use bone-in chicken thighs or breasts instead—they’ll still taste great!

Oranges: Fresh oranges add brightness and a citrus punch. If you don’t have fresh ones, bottled orange juice works but use sparingly to avoid extra sweetness.

Garlic: Fresh minced garlic adds a warm, pungent flavor. Garlic powder can be a backup, but fresh is best for that fragrant punch.

Thyme: Fresh thyme is best for that herbal earthiness. If dried thyme is all you have, use about one-third the amount since it’s more concentrated.

Honey or maple syrup: These add a subtle sweetness that balances the citrus and garlic. You can substitute with brown sugar or skip it if you want less sweetness.

How Do You Get Crispy Skin and Juicy Meat When Roasting Chicken?

Here’s a simple way to ensure your chicken skin is crispy and the meat stays juicy:

• Pat the chicken dry: Use paper towels to remove moisture—this helps skin crisp up in the oven.
• Use high oven heat: Roasting at 425°F (220°C) encourages browning and crispiness.
• Even cooking with spatchcocking: Flattening the chicken lets it cook evenly and faster, reducing the risk of dry breast meat.
• Brush under the skin: Get some marinade under the skin so flavors soak right into the meat without making the skin soggy.
• Baste with pan juices: Every 15 minutes, spoon the juices over the chicken to keep it moist and flavorful.
• Rest before slicing: Letting the chicken rest 10 minutes after roasting helps juices redistribute so the meat stays tender.

Equipment You’ll Need

• Roasting pan or oven-safe skillet – perfect for even cooking and catching delicious pan juices.
• Kitchen shears – definitely makes spatchcocking the chicken easier and safer than a knife.
• Basting brush – helps you spread the orange-garlic marinade evenly, even under the skin.
• Meat thermometer – ensures your chicken is cooked perfectly juicy by checking internal temperature.
• Sharp knife and cutting board – for prepping the chicken and slicing the oranges neatly.

Flavor Variations & Add-Ins

• Swap thyme for rosemary for a piney, woodsy twist that pairs well with orange.
• Add sliced fennel to the pan—it roasts beautifully and adds a sweet, subtle anise flavor.
• Use lime instead of orange for a sharper, tangier citrus note.
• Stir in chili flakes to the marinade for a nice mild heat that brightens the dish.

Easy Roasted Orange Chicken with Garlic and Thyme

Ingredients You’ll Need:

For the Chicken:

• 1 whole chicken (about 3-4 pounds), spatchcocked or butterflied for even roasting
• 2 large oranges, thinly sliced (plus extra for juice)
• 4 cloves garlic, minced
• 3-4 sprigs fresh thyme (plus extra for garnish)
• 2 tablespoons olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon smoked paprika (optional, for color and flavor)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh orange juice (about 1 orange)
• 1/4 cup chicken broth or water

How Much Time Will You Need?

This dish takes about 15 minutes to prep and around 40-50 minutes to roast the chicken. Allow an additional 10 minutes for the chicken to rest before serving. All together, plan for just over an hour from start to table.

Step-by-Step Instructions:

1. Prepare the Chicken:

Preheat your oven to 425°F (220°C). Using kitchen shears or a sharp knife, remove the backbone of the chicken to spatchcock it—that means flattening it to ensure even cooking. Pat the chicken dry with paper towels to help crisp the skin.

2. Make the Marinade:

In a small bowl, whisk together olive oil, minced garlic, honey or maple syrup, smoked paprika (if using), fresh orange juice, salt, and freshly ground black pepper.

3. Arrange and Season:

Place the chicken skin side up in a roasting pan or oven-safe skillet. Arrange the orange slices on the bottom of the pan around the chicken. Brush the marinade all over the chicken, making sure to get some under the skin for maximum flavor. Scatter the thyme sprigs on top of the chicken and around the pan.

4. Roast the Chicken:

Pour the chicken broth or water into the pan to keep the meat moist and create flavorful pan juices. Roast in the oven for 40-50 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh and the skin is golden and crisp. Baste the chicken occasionally with the pan juices to keep it juicy.

If the skin needs extra crispiness, broil on high for 2-3 minutes—watch carefully to avoid burning.

5. Rest and Serve:

Take the chicken out of the oven and let it rest for 10 minutes. This helps the juices settle, keeping the meat tender and juicy. Slice and serve garnished with fresh thyme sprigs alongside the roasted orange slices for a lovely citrus touch.

Can I Use Frozen Chicken for This Recipe?

Yes! Just make sure the chicken is fully thawed before starting. Thaw it in the fridge overnight or use the cold water method by sealing it in a bag and submerging in cold water, changing the water every 30 minutes.

Can I Prepare the Chicken Ahead of Time?

Absolutely! You can marinate and spatchcock the chicken up to a day in advance, then refrigerate it. Just bring it to room temperature before roasting for even cooking.

How Should I Store Leftovers?

Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, and try to save the pan juices to drizzle over for added moisture and flavor.

Can I Substitute Other Herbs for Thyme?

Definitely! Rosemary, oregano, or sage are great alternatives that complement the orange and garlic flavors nicely. Just adjust the amount to your taste.