Orange Baked Chicken

Skinned chicken breasts bake in a generous pour of orange juice that thickens into a glossy, citrusy sauce right in the pan. A little flour whisked into the juice before baking gives you a built-in gravy without any extra steps at the end.

Rosemary and paprika keep the seasoning simple but focused. The rosemary adds a piney, earthy note that pairs naturally with citrus, while paprika gives the chicken some color as it bakes uncovered. Basting occasionally is key here since it keeps the exposed breasts from drying out and builds flavor layer by layer on the surface.

Once the chicken is done, stir those pan juices to blend everything together and spoon them over the meat. Serve it on a bed of egg noodles or rice to catch every drop of that orange sauce.

Chef Tips

• Whisk the flour into just half the orange juice first to avoid lumps. Once it’s smooth, stir in the rest. Dumping flour into the full amount of juice will leave you with clumps.
• Baste every 15 to 20 minutes for the best flavor and moisture. Set a timer so you don’t forget.
• The chicken is done when juices run clear and the internal temperature hits 165°F (74°C). Use a meat thermometer rather than guessing.
• Don’t skip the uncovered bake. A lid would steam the chicken instead of letting that sauce reduce and concentrate.

Variations

• Use blood orange juice when in season for a deeper, slightly berry-like citrus flavor.
• Add a splash of soy sauce to the orange juice for a teriyaki-style glaze.
• Swap rosemary for fresh thyme or tarragon for a different herbal direction.