Maple Orange Glazed Chicken Quarters are sweet, juicy, and packed with bright citrus and warm maple flavor.
- Maple Orange Glazed Chicken Quarters — Introduction
- Why make Maple Orange Glazed Chicken Quarters
- How to make Maple Orange Glazed Chicken Quarters
- Ingredients for Maple Orange Glazed Chicken Quarters
- Directions for Maple Orange Glazed Chicken Quarters
- How to serve Maple Orange Glazed Chicken Quarters
- How to store Maple Orange Glazed Chicken Quarters
- Tips to make Maple Orange Glazed Chicken Quarters
- Variation for Maple Orange Glazed Chicken Quarters
- FAQs about Maple Orange Glazed Chicken Quarters
- Maple Orange Glazed Chicken Quarters — Final note
Maple Orange Glazed Chicken Quarters — Introduction
Maple Orange Glazed Chicken Quarters are a simple roast that tastes special without fuss.
For an easy roast idea to try another time, see chicken and lamb roast dinner ideas.
Why make Maple Orange Glazed Chicken Quarters
Maple Orange Glazed Chicken Quarters balance sweet and savory tastes in one pan.
This recipe needs few ingredients and gives tender meat with sticky, caramelized edges.
How to make Maple Orange Glazed Chicken Quarters
Follow these clear steps to get a juicy, flavorful roast.
Ingredients for Maple Orange Glazed Chicken Quarters
- For the Chicken: 2.2 pounds (about 1 kilogram) chicken leg quarters
- 3 oranges, thinly sliced
- 4 sprigs fresh thyme
- For the Marinade: Juice of 2 oranges
- ¼ cup olive oil
- ½ cup pure maple syrup
- ⅓ cup soy sauce or tamari
- 1 teaspoon red chili flakes
Directions for Maple Orange Glazed Chicken Quarters
- Prepare the Marinade: In a large mixing bowl, whisk together orange juice, olive oil, maple syrup, soy sauce, and red chili flakes until the mixture is smooth and glossy.
- Marinate the Chicken: Add the chicken leg quarters to the bowl, turning each piece to coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours. For the best flavor, let it marinate overnight.
- Preheat the Oven: Set the oven to 390°F and prepare a large sheet pan by lining it with parchment paper.
- Assemble the Dish: Arrange a layer of orange slices across the lined sheet pan. Place the marinated chicken leg quarters on top of the orange slices, then pour the remaining marinade over the meat. Scatter the remaining orange slices and thyme sprigs around the pan.
- Bake Covered: Dampen a large piece of parchment paper and lay it loosely over the chicken. Bake for 1 hour, allowing the flavors to mingle and the meat to become tender.
- Brown the Chicken: Remove the parchment cover and spoon some of the pan juices over the chicken. Return the pan to the oven and roast uncovered for 15 minutes, or until the chicken is golden and the edges are caramelized.
- Serve: Transfer the roasted chicken to a platter and drizzle with the sticky orange glaze from the pan. Garnish with a few roasted orange slices and fresh thyme sprigs for a beautiful finish.
How to serve Maple Orange Glazed Chicken Quarters
Serve the chicken hot with simple sides so the glaze shines.
Try steamed rice, roasted vegetables, or a fresh salad, or pair it with a light soup like chicken and mushroom wonton noodle soup for a full meal.
Garnish with extra orange slices and thyme for color and aroma.
How to store Maple Orange Glazed Chicken Quarters
- Refrigerate: Cool the chicken, then store in an airtight container for up to 3 days.
- Freeze: Place cooled chicken in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat: Warm in a 350°F oven until heated through to keep the skin slightly crisp.
Tips to make Maple Orange Glazed Chicken Quarters
- Marinate longer for deeper flavor; overnight is best.
- Pat the chicken dry before roasting to help caramelize the glaze.
- Spoon pan juices over the meat when you brown it to boost flavor.
- Use fresh oranges for bright juice and slices.
Variation for Maple Orange Glazed Chicken Quarters
- Spicy Maple Orange: Add an extra ½ teaspoon red chili flakes to the marinade.
- Herb Swap: Use rosemary instead of thyme for a different aroma.
- Citrus Mix: Add lemon or lime slices with the orange for more tang.
FAQs about Maple Orange Glazed Chicken Quarters
Q: How can I tell when the chicken is fully cooked?
A: The safe internal temperature for chicken is 165°F (74°C). Use a meat thermometer to check at the thickest part.
Q: Can I use chicken thighs instead of leg quarters?
A: Yes. Thighs will cook faster, so reduce oven time and check doneness earlier.
Q: What tools help make this recipe easier?
A: A good meat thermometer helps cook to the right temperature. Buy it here.
Q: Can I make the glaze thicker?
A: Yes. Simmer the pan juices on the stove for a few minutes until slightly reduced, then spoon over the chicken.
Q: Is tamari okay instead of soy sauce?
A: Yes. Tamari is a good gluten-free substitute and keeps the same savory depth.
Maple Orange Glazed Chicken Quarters — Final note
Maple Orange Glazed Chicken Quarters make a cozy, bright meal with little work.
Enjoy the sticky glaze, tender meat, and the ease of a one-pan roast.
For a colorful side bowl that matches well, try a veggie bowl with tzatziki like this chicken and veggie bowl with tzatziki.
Maple Orange Glazed Chicken Quarters
Ingredients
For the Chicken
- 2.2 pounds chicken leg quarters About 1 kilogram
- 3 pieces oranges Thinly sliced
- 4 sprigs fresh thyme
For the Marinade
- 2 pieces oranges Juice of
- ¼ cup olive oil
- ½ cup pure maple syrup
- ⅓ cup soy sauce or tamari
- 1 teaspoon red chili flakes
Instructions
Preparation
- In a large mixing bowl, whisk together orange juice, olive oil, maple syrup, soy sauce, and red chili flakes until the mixture is smooth and glossy.
- Add the chicken leg quarters to the bowl, turning each piece to coat thoroughly in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Cooking
- Preheat the oven to 390°F (200°C) and prepare a large sheet pan by lining it with parchment paper.
- Arrange a layer of orange slices across the lined sheet pan. Place the marinated chicken leg quarters on top of the orange slices, then pour the remaining marinade over the meat. Scatter the remaining orange slices and thyme sprigs around the pan.
- Dampen a large piece of parchment paper and lay it loosely over the chicken. Bake for 1 hour.
- Remove the parchment cover and spoon some of the pan juices over the chicken. Return the pan to the oven and roast uncovered for 15 minutes, or until the chicken is golden and the edges are caramelized.
- Transfer the roasted chicken to a platter and drizzle with the sticky orange glaze from the pan. Garnish with a few roasted orange slices and fresh thyme sprigs.
