Sheet Pan Sour Orange Chicken with Garlic and Thyme

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 chicken thighs roasted with a tangy sour orange marinade, garlic, and fresh thyme for a vibrant and aromatic dinner. This Caribbean-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, sour orange juice, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 20 min Cook: 40 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
1/2 cup sour orange juice
4, minced garlic cloves
4 fresh thyme sprigs
3 tbsp olive oil
1 tsp sea salt
1/2 tsp, freshly ground black pepper
1/4 tsp (optional) red chili flakes

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Instructions

Step 1: Preheat your oven to 425°F. In a large bowl, combine 1/2 cup sour orange juice, 3 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red chili flakes if using. Mix well to create the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat thoroughly. Let marinate at room temperature for 15 minutes.
Step 3: Arrange the chicken thighs skin-side up on a sheet pan, placing 4 fresh thyme sprigs between the pieces.
Step 4: Roast in the preheated oven for 35-40 minutes, until the skin is golden and crispy and the internal temperature reaches 165°F. Baste once halfway through cooking with the pan juices for extra flavor.
Step 5: Remove from oven and let rest for 5 minutes before serving with the pan juices spooned over the top.