Honey and Orange Glazed Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy roasted chicken thighs with a bright honey-orange glaze, blending sweet and citrus notes for a festive Hanukkah main dish. This Middle Eastern-inspired Hanukkah recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, honey, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Middle Eastern cuisine 360 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1/4 cup honey
1/3 cup fresh orange juice
3 minced garlic cloves
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 tbsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 425°F and line a baking sheet with foil.
Step 2: Pat dry 6 bone-in, skin-on chicken thighs and season all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika.
Step 3: In a small bowl, whisk together 1/4 cup honey, 1/3 cup fresh orange juice, 3 minced garlic cloves, and 2 tbsp olive oil.
Step 4: Place the chicken thighs skin side up on the prepared baking sheet, then brush each piece generously with half of the honey-orange glaze.
Step 5: Roast the chicken for 25 minutes, then brush with the remaining glaze and sprinkle with 1 tbsp fresh thyme leaves; continue roasting for another 10-15 minutes until the internal temperature reaches 165°F and the skin is caramelized.
Step 6: Remove from the oven and let rest for 5 minutes before serving.