Baked Orange Rosemary Chicken


  • 8 bone-in, skin-on chicken thighs*
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. unsalted butter

*Can substitute with boneless, skinless chicken breasts or thighs

For the Orange Rosemary Glaze:

  • 1 cup (240 ml) Florida Orange Juice
  • 2 cloves garlic, minced
  • ¼ cup (60 ml) chicken stock
  • 2 tbsp. maple syrup
  • 2 tbsp. honey
  • 1 tbsp. fresh rosemary
  • Salt and pepper to taste
  • 2 tbsp. chopped fresh parsley leaves


Prep TimeCook TimeTotal Time
15 minutes45 minutes1 hour
Baked Orange Rosemary Chicken

1. Preheat oven to 400° F.

2. Season chicken with thyme, oregano, salt and pepper and set aside.

3. Melt butter in a large oven-proof skillet over medium high heat.

4. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Set aside.

5. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute.

6. Stir in Florida Orange Juice, chicken stock, maple syrup, honey and rosemary and season with salt and pepper.

7. Bring to a boil, then reduce heat and simmer until slightly thickened, about 3 to 5 minutes.

8. Return chicken to skillet.

9. Place skillet into oven and roast until completely cooked through, about 25 to 30 minutes.

10. Serve immediately, garnished with parsley, if desired.