Herbal Orange Baked Chicken

Try this Herbal Orange Baked Chicken for a vibrant twist on classic baked chicken, featuring zesty citrus and aromatic herbs. Thanks to the marinade, the chicken turns out perfectly crisp and golden on the outside yet juicy and tender on the inside.

Disclosure: I partnered with Florida’s Natural for this Herbal Orange Baked Chicken post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.

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A baking dish of orange herbed baked chicken pieces.

What is herbal orange baked chicken?

Herbal Orange Baked Chicken highlights the vibrant and fresh flavors of citrus and herbs. This dish is perfect for family dinners in the backyard, but it can also hold its own for special occasions.

A baking dish of baked chicken with onions and oranges.

With a mixture of Florida’s Natural® No-Pulp Orange Juice, lime, and a medley of herbs and spices, the chicken turns out ultra-tender with a rich, tangy, and sweet flavor. Letting it marinade and baking with a touch of butter allows the flavors to fully infuse, resulting in a golden-brown exterior.

And don’t forget, Florida’s Natural Orange Juice adds that special citrus touch, making it a key ingredient in this recipe. Not only does Florida’s Natural support local growers and provide high-quality, superior-tasting orange juice, but their orange juice also nourishes your body with essential minerals and vitamins. So, what are you waiting for y’all?!

Ingredients to make baked orange herb chicken on a white surface.

Ingredients & substitutions

  • Florida’s Natural No-Pulp Orange Juice: Provides a sweet and slightly tangy element, enhancing the overall taste of the dish. Just one 8-ounce glass of Florida’s Natural Orange Juice provides nearly two servings of whole fruit, as well as essential minerals like folic acid, potassium, and your daily recommended dose of vitamin C. Plus, it contains more potassium than a medium banana!
  • Orange zest: Adds a bright, zesty, citrusy flavor to the chicken. If you don’t have oranges on hand, you can substitute them with lemon or lime zest.
  • Lime juice: Imparts tartness and balances the sweetness of the orange juice. You can also use lemon juice if you’d prefer.
  • Honey: For a touch of natural sweetness! Maple syrup and agave nectar also work.
  • Garlic: Provides a savory, pungent flavor that complements the citrus ingredients. Garlic powder will work in a pinch if fresh garlic is unavailable.Olive oil: Enhances the flavors and adds moisture to the chicken. I suggest extra-virgin olive oil for the best taste, but avocado or canola oil can also be used.
  • Fresh herbs: I love to add fresh parsley and cilantro for an herbal taste and vibrant color in this Herbal Orange Baked Chicken. Feel free to try other fresh herbs too!
  • Salt & pepper: To elevate the flavors of the chicken. Adjust both to personal preference.
  • Chicken: I recommend bone-in, skin-on chicken thighs or drumsticks since they provide more flavor and moisture. You can use boneless, skinless chicken thighs, but you will need to adjust the cooking time accordingly.
  • Seasonings: We’re going for big, bold flavors using a mix of Italian seasoning, ground cumin, smoked paprika, dried rosemary, dried oregano, and crushed red pepper flakes.
  • Salted butter: Adds richness and helps to create a golden-brown exterior. Substitute with unsalted butter for a low-sodium option.
  • Oranges & onion: Provide a sweet and tangy flavor throughout the dish, adding both color and texture.

How to make herbal orange baked chicken

Orange herb sauce in the jar of a blender.

 Step 1: Make the marinade

Add Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey, and garlic to a blender and blend until just smooth. Drizzle in olive oil with the blender on low speed, then add the parsley and cilantro.

Finally, season the mixture with salt and pepper. Taste the marinade and adjust any seasonings if you feel like it needs it. Remove ½-cup of the marinade and place covered in the refrigerator.

Orange herb sauce poured over raw chicken pieces in a baking dish.

Step 2: Prepare the chicken

Season the chicken with salt and pepper on both sides, then add it to a 13×9-inch baking dish. Pour the remaining marinade over the chicken, then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes, and minced garlic.

Rub the marinade all over the chicken really letting the flavor seep into each piece, then cover it and let it marinate in the fridge for about 3-4 hours or overnight if you can.

A baking dish of orange herbed baked chicken pieces.

Step 3: Bake the chicken

Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. In the meantime, preheat the oven to 425F.

Add orange slices and onions to the pan in between the chicken pieces, then place butter pats over the top. Roast the chicken for 45 to 55 minutes, or until it looks golden brown.

Closeup of herbed chicken pieces in a dish with oranges and onions.

Step 4: Add the finishing touches

While the chicken is roasting, remove the remaining marinade from the fridge and add it to a small pot to heat up to serve with the chicken.

Orange Herbed Chicken over rice on a dinner plate.

Garnish your Herbal Orange Baked Chicken with fresh herbs and serve it with rice and the remaining marinade that was turned into a sauce.

Serving suggestions

I love to serve my Herbal Orange Baked Chicken with fresh cilantro and parsley for added flavor and color. You can pair it alongside rice, a green salad, or roasted vegetables for a well-rounded meal. Or, pair it with warm crusty bread to soak up the delicious sauce. There are so many options!

Recipe variations

  • Protein: Swap out the chicken thighs or drumsticks for another option like chicken breasts or pork. Just don’t forget to adjust the cooking time accordingly.
  • Ginger: Try adding some freshly minced or grated ginger to the marinade for a kick.
  • Herbs: Instead of parsley and cilantro, experiment with basil, mint, dill, oregano, or thyme for another herbaceous take.Barbecue: Add a touch of barbecue sauce to the marinade for a smoky flavor to balance the citrus.
Orange Herbed Chicken over rice on a dinner plate.

Tips and tricks

  • Room temperature: Make sure the chicken is at room temperature before baking to ensure even cooking.
  • Thermometer: For perfectly cooked chicken, use a meat thermometer to measure an internal temperature of 165F.
  • Avoid burning: If your chicken is browning too quickly, cover it with aluminum foil.
  • Rest: Let the chicken rest for at least 5 minutes after cooking, which redistributes the juices and prevents a dry texture.

What to do with leftovers

  • If you have leftover herbal orange baked chicken, here’s what to do:Fridge: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezer: Wrap individual portions of cooked chicken in aluminum foil and place them in a freezer-safe bag. You can freeze the chicken this way for up to 3 months.
  • Reheating: Reheat leftovers in the oven at 350°F for 15-20 minutes, or until warm.

Additional recipes

Here are a few more of Grandbaby Cakes’ BEST chicken recipes:

Frequently asked questions

Can I use boneless, skinless chicken breasts instead of thighs or drumsticks?

Yes, you can substitute boneless, skinless chicken breasts, but you will need to adjust the cooking time accordingly.

How long should I marinate the chicken for the best flavor?

If you have the time, it’s best to marinate the chicken for at least 3 hours, but preferably overnight.

Can I make the marinade ahead of time?

Yes, you can make the marinade up to 24 hours before using it. Keep it covered in the fridge for up to 24 hours.

Closeup of herbed chicken pieces in a dish with oranges and onions.

Herbal Orange Baked Chicken

Try this Herbal Orange Baked Chicken for a vibrant twist on classic baked chicken, featuring zesty citrus and aromatic herbs.
5 from 6 votes
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course: Main Course
Servings: 6 servings

Ingredients

For the Marinade

  • 1/3 cup Florida’s Natural® No-Pulp Orange Juice
  • 1 tsp orange zest
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 3 garlic cloves peeled
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup fresh parsley plus more for garnish
  • 1/2 cup fresh cilantro plus more for garnish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For Chicken

  • 3 lbs bone-in skin-on chicken thighs and/or drumsticks
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • ¾ teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 6 garlic cloves minced
  • 5 tablespoons salted butter cut in half (use more as needed)
  • 1 medium sized orange sliced into rounds
  • 1 medium sized sweet onion sliced into rounds

Instructions

For the Marinade

  • Add the Florida’s Natural No-Pulp Orange Juice, orange zest, lime juice, honey and garlic and blend until just smooth then drizzle in olive oil with the blender on low then add in the parsley and cilantro. Finally, add in salt and pepper. Taste the marinade and adjust seasoning if needed. Remove 1/2 cup of the marinade and place it covered in the refrigerator. This will be used later for a sauce.

For the Chicken

  • Season chicken with salt and pepper on both sides then add to a 13 x 9 inch baking dish. Pour the remaining marinade, about 1 cup, over the chicken then add the Italian seasoning, cumin, smoked paprika, rosemary, oregano, red pepper flakes and minced garlic. Rub all over the chicken really letting the flavor seep into each piece then add to the fridge for about 3-4 hours, covered, or overnight if you can.
  • Once the chicken is marinated, remove it from the refrigerator and let it come back to room temperature for at least 30 minutes. Preheat the oven to 425˚F.
  • Add orange slices and onions to the pan in between the chicken pieces then place butter pats over the top. There should be 1 butter pat for each chicken leg/thigh. If there is not enough cut up more butter to place on top of the chicken.
  • Roast for approximately 45 to 55 minutes or until golden brown and cooked completely through with juices running clear.
  • While chicken is roasting, remove the remaining marinade from the fridge and add to a small pot to heat up to serve with the chicken.
  • Garnish with cilantro and parsley and serve with rice and remaining the marinade that was turned into a sauce.

Notes

  • Room temperature: Make sure the chicken is at room temperature before baking to ensure even cooking.
  • Thermometer: For perfectly cooked chicken, use a meat thermometer to measure an internal temperature of 165F.
  • Avoid burning: If your chicken is browning too quickly, cover it with aluminum foil.
  • Rest: Let the chicken rest for at least 5 minutes after cooking, which redistributes the juices and prevents a dry texture.

Nutrition

Calories: 716kcal | Carbohydrates: 13g | Protein: 33g | Fat: 60g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 619mg | Potassium: 588mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1247IU | Vitamin C: 32mg | Calcium: 71mg | Iron: 3mg
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Filed Under:  Chicken, Dinner, Main Dishes, Oven

Comments

  1. great dish, and a nice set of ingredients for chicken, thank you and a good recipe to add to my rotation!

  2. This is such a great recipe, the chicken turned out so tender and the flavors were amazing! Definitely a keeper x

  3. A delightful twist on traditional baked chicken! The herbal orange infusion adds a refreshing and aromatic flavor that elevates this dish to a whole new level of deliciousness

  4. This orange chicken looks delicious! What a great combination of flavors with all the herbs, plus the citrus.

5 from 6 votes

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