This recipe was given to me by a coworker. One of the simplest recipes ever must be this one. Orange sauce is used to cook the chicken. It tastes fantastic with bone-in or bone-out chicken thighs or breasts. Nothing can go wrong!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 (1 ounce) envelope dry onion soup mix
- ½ teaspoon garlic powder, or to taste
- 8 chicken thighs
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together the orange juice, soy sauce, onion soup mix and garlic powder; set aside. Rinse chicken, and pat dry. Place chicken thighs into a 9×13 inch glass baking dish. Pour the orange juice mixture over.
- Bake, uncovered, for 1 hour and 30 minutes in the preheated oven, basting every half hour. If using boneless chicken, reduce cooking time to 1 hour.
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 475 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Really good & SOOOO Easy!
This was an easy and quick recipe that tasted delicious.
So easy and delicious. I took the recommendation of doubling the sauce – yum!
Loved I will definitely be trying again
I used more chicken and used 3/4 can of undiluted orange juice and about 1/2 cup water Also, increased other ingredients just a bit and gave a sprinkle of paprika before putting in the oven. Used chicken breasts. Was excellent, quick and easy!
I definitely will make again but bigger batch! I didn’t even preseason chicken with salt since soy and dry soup contain enough sodium. Orange flavor was subtle so next time I will use fresh orange juice – love oj.
Lacked flavor, even read comment suggestions and let it marinate for a couple hours. Probably would not make again
Very easy and tasty. I used low-sodium soy sauce and less than the full tablespoon for fear of it being too salty.
I read the reviews and did as others suggested in doubling the oj and soy sauce cut the soup mix to half the package, used fresh garlic, added some ginger and orange zest. This just wasnt good. I will not try it again.
My husband loved this recipe and he is an extremely picky eater. The only thing different that I did was to double the amount of orange juice and soya sauce. This is a keeper in our house!
Not to bother – certainly not the worst, but far from the best ! I give it one thing – it is quick and very few ingredients !!
Delicious and very easy-didn’t change a thing!
I followed the recipe as directed. I served it to my book club. It was a hit. 🙂
I made this and it was awesome! Based on some of the reviews I read, I doubled the sauce & and used fresh squeezed OJ; also added orange zest. I think it may have been too salty if I had used ” regular” soy sauce. There was plenty of the sauce & it was really, really, good! I think the orange flavor was quite pronounced due to the addition of the orange zest. It was served with brown basmati rice & steamed broccoli. I also made a slurry with cornstarch and water when I removed it from the oven. I will be making this again! Thanks for sharing this great recipe!
I made this as a stir fry. I used boneless thighs cut up, and added sno peas, broccoli and carrots because that is what I had on hand. Also, instead of regular rice, I used frozen riced cauliflower. So easy and healthier! It’s delicious! The first time, I made it as is. The second time, I used frozen orange juice concentrate because I didn’t have regular orange juice. I did add water to the OJ, but less than directed. It upped the orange flavor and the sauce was nice and thick, the more it cooked. I also grated some fresh orange peel into the dish, because I had oranges in the house. Yummy!
Great meal! I doubled the sauce ingredients (OJ, soy) but only used one package of beefy onion soup mix and the same amount of garlic powder. After baking I simmered the OJ sauce in a saucepan and added a cornstarch slurry to thicken it up slightly. For that I used about 1 tsp. cornstarch + one tablespoon cold water. Stir well to combine then whisk into the simmering orange sauce. Served this over sticky rice with a side of broccoli. Delicious! The chicken was super tender and moist, perfectly cooked.
Very flavorful, I would definitely make this again. Substituted orange-pineapple juice for the OJ, and used leek soup packet, as these were on hand. I used this on 4 bone-in, skin-on thighs & leftover sauce was delicious over rice. Next time I would remove the skin prior to cooking, as it did not become crispy.
Hubby loved it. It gave our chicken a nice flavor without any one taste overwhelming it. I made without the skins on for calories and still very good, but I can only imagine how good it would be with them. A keeper!
Doubled the orange juice and the garlic, also covered the chicken for 20 minutes and left uncovered for 35 minutes, came out very moist and flavorful.
Didn’t use the onion soup mix, just added real onion and garlic
Absolutely delicious. Easy to do. I cut in half the onion soup, that’s it.