Bev's Orange Chicken

Bev's Orange Chicken


"I got this recipe from a co-worker. This has to be one of the easiest recipes ever. Chicken is roasted in a flavorful orange sauce. It is great with chicken thighs or breasts, bone-in or not. You can't go wrong!"

Ingredients 1 h 35 m {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 475 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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 9x13 inch glass baking dish. Pour the orange juice mixture over.
  3. 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.
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Reviews 335

  1. 436 Ratings


Wow! This recipe sounded good but I didn't realize what an impact it would make at dinner time. I've known my husband for close to 15 years and have been cooking chicken for him about as long. He said this was the best chicken I've ever made! I did tweak the recipe by adding a tablespoon of sugar during cooking, and then adding a 1/2 tablespoon cornstarch mixed in a little soy sauce at the end to thicken the sauce a bit. Yummy! I will certainly make this for guests sometime.


We really really liked this alot.. I made a couple changes..I added just a pinch of ground ginger.. after I mixed all the ingredients I threw them all in a Ziploc bag along with some fresh sliced mushrooms and some chopped green onions..I let everything marinate for about 30 minutes in the fridge before I cooked it.. I used boneless,skinless chicken thighs so it only took about 45 minutes to cook.. My husband isnt a big rice fan so I just served it over some green beans and a nice salad.. I think the mushrooms and the onions made all the difference.. Kiki (Brampton,ON Canada)

Lois Lane

I read other reviews & therefore made adjustments to enhance the flavor of this. I added a little lemon juice to the sauce, and then marinated boneless breasts in it for a half hour before baking. I baked for 45 minutes and that was plenty of time. I put the chicken on a rack in the pan & basted frequently. By then end the rest of the sauce cooks away and would make a mess on the pan if it isn't non-stick. The chicken comes out quite good, nice for those who like orange.