Caramelised Orange Chicken

Seeking the perfect easy weeknight dinner as the school year begins? Our one-pot Caramelised Orange Chicken.

This recipe, perfect for busy families, combines the tangy zest of fresh oranges with succulent roasted chicken.

Whether you're searching for the best chicken recipes, easy weeknight dinners, or one-pot wonders, this dish promises to be a hit. Serve it up and savour every bite!                                                  Extract From Lynda's Table © 2013

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To prepare the Caramelised Orange Chicken

Before diving into the preparation, preheat your oven to 180°C (350°F)

First up, prepare the chicken. Rub the chicken pieces with mustard and season with salt. Place the pieces skin-side down in an ovenproof dish large enough to hold them in a single layer. Add the orange wedges, onion, orange juice and olive oil.

Place in the oven to roast for 20 minutes, basting regularly. Turn the chicken pieces over, skin-side up half-way through cooking. Sprinkle the brown sugar on the skin. Continue roasting and basting until the chicken is tender and golden brown. (Total cooking time would be about 30 minutes for breasts, 40 - 45 minutes for thighs. If the chicken pieces are boneless, cooking time may be slightly reduced.)

When the chicken is cooked, set aside to rest. Pour the chicken juices into a small saucepan. Tilt the saucepan and spoon the clear fat from the top and discard. Boil rapidly to reduce the sauce to your desired consistency.

Plate up the chicken with a side of crunchy veg (we love grilled tenderstem brocolli seasoned with salt and black pepper, and a side of rice). Top each breast with the prepared sauce and enjoy!


  • 1 large chicken jointed, or a mix of breasts and thighs, skin on
  • 4 tsp Dijon mustard
  • Salt to taste
  • 2 oranges, cut into wedges
  • ½ onion finely chopped
  • 240ml orange juice
  • 2 tbsp olive oil
  • 4 tbsp soft light brown sugar

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