---

My Sweet & Savory Orange Honey Rosemary Chicken Thighs deliver a vibrant, elevated twist to the table! This wholesome dish blends citrusy brightness, subtle sweetness, and earthy herbs into an addictive, balanced, made-over meal. It’s perfect for a healthier lunch or dinner any day of the week!

Sweet & Savory Orange Honey Rosemary Chicken Thighs

If you’re like me, you love the combination of salty and sweet, savory and sour.

You probably enjoy trying new and unexpected chicken dishes, too.

Pairing chicken with fruit is always a win. I’ve impressed quite a few folks with this combo, so please… don’t knock it until you try it!

I absolutely adore mixing fruit with chicken. One of my favorite combos will always be my Sweet & Savory Orange Honey Rosemary Chicken Thighs. The chicken gets cooked in a delectable orange and honey sauce, lifted by a touch of aromatic rosemary. It’s sweet, it’s savory, it’s herbaceous, and it’s so, sooo good!

HOW I MADE OVER THIS MEAL:

I don’t use store-bought orange jam or preserves, which often contain excess sugar. Instead, I stick with fresh, juicy oranges. They’re naturally sweet and packed with benefits. Oranges are high in fiber, full of essential minerals, and rich in anti-inflammatory antioxidants.

Using good-quality honey is another reason this dish is better for you. Honey delivers nutrients that plain white sugar simply doesn’t. It’s anti-inflammatory, antibacterial, and helpful for soothing seasonal coughs and colds. Fresh herbs also play a big role when you’re cooking clean, nutritious meals. Rosemary is especially powerful. It may reduce muscle pain, slow signs of aging, and provide phytochemicals that help fight disease. So many reasons to love this dish!

This recipe is nut-free, gluten-free, refined-sugar-free, egg-free, soy-free, paleo, and grain-free.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Chicken thighs
Oranges
Orange zest
Honey
Fresh rosemary
Dry rosemary
Fresh garlic
Granulated garlic
Onions
Bell peppers
Arrowroot powder
Salt
Olive oil

THIS IS HOW YOU’LL MAKE IT:

Let the chicken come to room temperature before cooking. Never place cold meat in a hot pan, because it will cook unevenly. Sprinkle both sides with a bit of salt and granulated garlic.

Add olive oil to a large skillet over medium-low heat. Once the oil sizzles, add the chicken thighs. Sear the first side for a few minutes, depending on their size. Once lightly browned, flip and cook the second side for a few more minutes. If you prefer a little more color, you can cook for a bit longer on each side.

While the chicken cooks, slice the onions and bell peppers into thick 1-inch strips.

Flip the chicken.

Then prep the oranges. Zest one orange first, then remove the skin and seeds. Don’t worry about the membrane. Cut off the ends and slice around the fruit in vertical strips. Remove as much of the white pith as possible to avoid bitterness. Cut the oranges into slices or chunks.

When both sides have a nice tan, remove the chicken and set it aside. The chicken finishes cooking in the sauce later.

Add a bit more oil to the pan. Lower the heat and add the onions and bell peppers. I like using yellow onions and a mix of yellow and orange bell peppers, but red onions and red peppers work great, too. Season this layer with salt, garlic granules, minced garlic, and rosemary stems. The heat helps release the herb’s flavor and infuses it throughout the vegetables.

Once the vegetables soften slightly, add the honey, orange slices, orange zest, dried rosemary, salt, and granulated garlic. Nestle the chicken thighs back into the pan between the vegetables and citrus. Cover the skillet with a lid, leaving it slightly ajar to let steam escape. Simmer on low for 10 to 12 minutes to let the flavors meld.

After 10 minutes, check the pan. To lightly thicken the sauce, stir in a mixture of equal parts arrowroot powder and water. Add more salt and granulated garlic and mix well to prevent clumping. Simmer a few more minutes until the sauce thickens slightly. If you prefer a thicker sauce, you can add more of the arrowroot slurry. The oranges will break down and create a delicious sauce.

Check the internal temperature of the chicken to make sure it reaches 165°F. Taste and adjust the salt, honey, garlic, and rosemary if needed. You can remove the rosemary stems before serving, but I like to leave them in so the flavor keeps building.

Spoon everything into a serving dish and dig in!

SERVING SUGGESTIONS:

Pair it with a salad for a complete meal.

Or you can plate it with cauliflower rice or zucchini noodles to keep the citrusy flavor front and center.

You can also spoon extra sauce over roasted carrots or parsnips for a warming veggie side or turn it into a grain bowl by adding brown rice, arugula, and a drizzle of the pan juices.

This dish is so delicious that most of the time, I enjoy it on its own!

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store leftovers in the fridge for 5 to 7 days.

This dish also freezes well for up to 3 months. If a frozen meal has ice crystals, it’s still safe to eat, but the flavor may need a boost. I simply adjust the seasoning with more salt, garlic, etc…

ADDITIONAL NOTES:

I use chicken thighs for this recipe, but you can easily swap in chicken breasts if you prefer. Just reduce the cook time slightly so they don’t dry out.

There are plenty of honey varieties that add both flavor and health benefits to this dish. I often use local raw honey in my recipes, or sometimes just classic clover honey. Choose whatever honey you like best.

If you want to use red onions or red bell peppers, go for it. They work beautifully in this dish.

I prefer granulated garlic over garlic powder because it has a stronger flavor, but use what you have on hand!

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great Lunch & dinner ideas, check these out!

Lightened-Up Cauliflower Fried Rice with Shrimp
Wholesome Veggie Stuffed “Mexican” Egg Bake
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

Print