Orange Juice Chicken & Potatoes

This Orange Juice Chicken and Potatoes is sweet, tangy, savory, and unbelievably easy. It’s all baked in the oven—no stovetop, no searing—just one pan and dinner’s done. Juicy chicken thighs roast alongside potatoes and carrots, soaking up a citrus-honey-soy glaze that’s sticky in all the right ways. The secret? A quick seasoning of Badia Complete Seasoning and Adobo before baking so every bite is bold and flavorful. For more oven-baked chicken and potato recipes, click the button below!

More chicken and potatoes

Use this orange marinade it’s the absolute best!

Tips for Success

Season first: The olive oil + Complete + Adobo combo locks in flavor before the glaze even touches the chicken.
Crispy skin tip: Keep sauce off the chicken skin until the last 10–15 minutes. That’s how you get crispy + sticky all in one bite.
Extra glaze: Reduce leftover sauce on the stove until syrupy and drizzle before serving.

👝 How to Store Leftovers

Store your Orange Juice Chicken & Potatoes, Leave the chicken and potatoes separately then store the juice separately in the fridge for 3-5 days.

🤔 Common Questions

Can I use boneless, skinless chicken instead of bone-in, skin-on thighs?

Yes! You can substitute boneless, skinless chicken thighs or breasts, but cooking time will be shorter. Check for an internal temperature of 165°F and adjust baking time accordingly.

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What can I use if I don’t have sour orange marinade?

You can make a simple substitute by combining extra orange juice with 1 tablespoon of vinegar or lime juice. This will mimic the tangy flavor of sour orange.

Melissa Jo

Orange Juice Chicken & Potatoes

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 5 people

Course: Main Course

Cuisine: asian

Ingredients

6 -10 bone-in skin-on chicken thighs
1 cup orange juice not from concentrate if possible
¼ cup sour orange marinade or extra orange juice + 1 tbsp vinegar
3 tbsp soy sauce
3 tbsp honey for the perfect balance of sweet and tangy
1 tsp ground ginger
2 cloves garlic minced (or 2 tsp jarlic)
1 shallot thinly sliced
1½ lbs baby potatoes halved (or russet chunks)
2 medium carrots sliced on the diagonal (optional)
4 tbsp olive oil divided (2 tbsp for veggies, 2 tbsp for chicken)
1 tbsp Badia Complete Seasoning
1 tbsp Adobo seasoning
½ tsp salt
½ tsp cracked black pepper plus extra for chicken
Pinch of red pepper flakes optional, for heat
Garnish: sliced scallions sesame seeds, orange zest

Method

Preheat oven: 400°F (200°C).
Prep pan: Lightly grease a large baking dish or sheet pan.
Arrange veggies: Add potatoes (and carrots if using) to the pan. Pour half of the sauce mixture over them (see step 5) and drizzle with 2 tbsp olive oil. Toss well to coat.
Season chicken: Pat chicken thighs dry. Rub with 2 tbsp olive oil to fully coat. Sprinkle both sides with Complete Seasoning, Adobo, and cracked black pepper.
Make the sauce: In a bowl, whisk together orange juice, sour orange marinade, soy sauce, honey, ground ginger, garlic, shallot, red pepper flakes, ½ tsp salt, and ½ tsp pepper.
Nestle chicken: Place seasoned chicken thighs on top of the veggie mixture, skin-side up.
Bake (first round): Pour half the sauce around the chicken (not on the skin yet). Bake uncovered for 55-60 minutes.
Glaze + finish: Brush remaining sauce over the chicken. Increase oven temp to 425°F and bake another 10–15 minutes, until chicken is golden, sticky, and reaches 165°F internal temp.
Garnish & serve: Top with scallions, sesame seeds, and orange zest. Serve with those caramelized potatoes straight from the pan. Use the leftover marinade to pour over your chicken and potatoes.