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Savory Orange Juice Chicken with Roasted Potatoes

Orange Juice Chicken & Potatoes made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 lb chicken thighs boneless and skinless
  • 1 cup orange juice freshly squeezed
  • 2 tbsp soy sauce
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 lb baby potatoes halved
  • 1 tbsp fresh parsley chopped (for garnish)

Instructions

  • In a bowl, combine the orange juice, soy sauce, olive oil, minced garlic, ground ginger, black pepper, and salt. Stir well to create a marinade.
  • Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavor.
  • Preheat your oven to 400°F (200°C).
  • While the chicken marinates, prepare the baby potatoes. Place the halved potatoes in a large bowl and drizzle with olive oil. Season with salt and pepper, then toss to coat evenly.
  • Spread the seasoned potatoes on a baking sheet in a single layer.
  • Remove the chicken from the marinade and place it on the baking sheet with the potatoes, reserving the marinade for later.
  • Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the potatoes are golden brown and tender.
  • During the last 10 minutes of baking, brush the chicken with the reserved marinade for added flavor.
  • Once cooked, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.