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 drafted and published.

Juicy roasted chicken thighs with a bright honey-orange glaze, blending sweet and citrus notes for a festive Hanukkah main dish. This Middle Eastern Hanukkah recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, honey, and 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 "Build a week of meals around this recipe" 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.