Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Glazed Balsamic-Orange Chicken

Servings: four.

Orzo tossed with olive oil, garlic, greens, toasted pine nuts, and a splash of balsamic vinegar works well with this dish. Malika Henderson, sous-chef at Carried Away, helped develop the glaze.


  • 3/4 cup fresh orange juice
  • 3 Tbs. dark brown sugar
  • 2 Tbs. balsamic vinegar
  • 2 tsp. dry mustard
  • 1 Tbs. chopped fresh thyme
  • 3- to 4-lb. roasting chicken, cut into pieces (or 3-1/2 lb. chicken pieces), rinsed and dried
  • Salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size using 3-lb. chicken
  • Calories (kcal) : 470
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 135
  • Sodium (mg): 420
  • Carbohydrates (g): 17
  • Fiber (g): 0
  • Protein (g): 43


  • Set a rack at the highest oven position. Heat the oven to 400°F. In a small saucepan, combine the orange juice and brown sugar. Boil until reduced by half. Stir in the balsamic vinegar, dry mustard, and thyme. Pour into a small, shallow bowl; mix until smooth. Dredge each chicken piece in the glaze, coating completely. Put the pieces, skin side down, in a rimmed, shallow 10×15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
  • Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 min. Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups. Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes. Drizzle the chicken with the pan drippings before serving.


Rate or Review

Reviews (2 reviews)

  • bikesncrafts | 09/20/2011

    As is, this recipe is pretty bland, but a good base to start with. I added 1 T orange zest, 1/2 t hot pepper flakes, and 4 large garlic cloves put through a press, plus salt to taste, with the orange juice and brown sugar. I also added a little extra thyme (mainly because I had a bunch growing). I grilled the chicken and brushed the glaze on at the end. It was delicious!

  • foodgeek | 01/13/2008

    This recipe lacked flavor. I will never make it again.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial