Baked Orange Chicken and Potatoes – 🍗🍊🥔A one-pan EASY baked orange chicken recipe complete with super JUICY chicken quarters AND tender potatoes for the protein + side dish win! It’s hard to believe there’s so much FLAVOR from just 5 main ingredients but this meal is a chicken dinner winner. Picky-eater approved and perfect for busy weeknights!
Baked Orange Chicken with Potatoes Recipe
I have quite a few recipes for orange chicken including a stovetop Healthier Orange Chicken that’s a healthier at-home rendition of Panda Express Orange Chicken or your favorite Chinese takeout orange chicken. And there’s also this Slow Cooker Orange Chicken that uses orange marmalade which has been an Averie Cooks reader favorite for a decade!
Today’s recipe for orange chicken is oven-baked to juicy perfection along with tender Yukon gold potatoes. I love a one-pan meal with a protein + side that’s no-fuss and perfect for busy weeknights.
It’s hard to believe that this recipe uses just 7 ingredients (or 5 ingredients if you don’t count salt and pepper) because there’s so much flavor! The orange juice concentrates in the oven during the baking process and infuses every bite of this easy baked chicken dinner recipe with orange essence.
I used dark meat chicken, specifically chicken quarters, which are the legs, drumsticks, and back. In terms of the juiciness and flavor departments go, they trump white meat all day long. Plus, they’re more cost-effective than boneless or skinless chicken.
I noticed the potatoes look a little like pineapple in the photos but promise you, those are ‘taters not pineapple.
Ingredients in Oven Baked Healthier Orange Chicken
I love it when I can make new recipes that include a protein + side with literally just 7 ingredients (5 ingredients if you don’t count salt and pepper)! It tastes like a million bucks – the perfect mix of lightly sweet with a touch of tangy sour chicken flavor.
- orange juice – I love using freshly squeezed OJ for it’s natural sweetness in this orange chicken sauce, but use your favorite store bought orange juice if you must
- olive oil
- garlic cloves or garlic powder
- salt
- pepper
- potatoes – I like Yukon gold but consult the FAQs below for other potato options
- chicken quarters – Wondering what these are exactly? See the FAQs below
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Instructions How To Make Baked Chicken Quarters with Potatoes
With very little prep time (10 minutes or less) and about 1 hour total time, you’re going to love this easy recipe.
- Whisk together the orange sauce ingredients including the OJ, olive oil, garlic, salt, and pepper in a medium bowl.
- Place the potatoes in a large baking dish with the chicken pieces on top and evenly pour the OJ mixture over the top.
- Bake uncovered for about 1 hour or until the desired temperature is reached. When is the chicken done? See the FAQs below.
- Optionally garnish with fresh herbs such as parsley or thyme and serve! You can add orange zest for more orange flavor, red pepper flakes for some heat, green onions, and more.
what to serve with Homemade orange chicken and potatoes
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed. But you can use your oven, whatever is best suited for you.
Recipe FAQs
Chicken quarters, or sometimes called ‘chicken leg quarters; or hindquarters, are whole chicken legs (thighs and drumsticks so bones are included) with a piece of the back attached. Chicken quarters are dark meat, are sold with the skin on, they’re full of flavor, and easier to cook without drying them out compared to chicken breasts.
If you look for them, you’ll likely find chicken quarters at most grocery stores. I use fresh (I actually almost never buy frozen chicken of any cut) but I’m sure frozen would work after you properly thaw them. If you can’t find chicken quarters, you can use: bone-in chicken thighs, boneless chicken thighs, chicken drumsticks, bone-in chicken breasts, or boneless skinless chicken breasts (listed in order from best to least preferable substitutions).
If time allows, marinate the chicken quarters in the orange juice mixture for 30+ minutes before baking (60-90 minutes is even better). This enhances the orange flavor penetration and tenderizes the meat. Acids like vinegar or orange juice do wonders for tenderizes proteins.
I love that this is a one-pan meal and so you already have a built-in side dish with the chicken thanks to the potatoes that roast right along with it. I use Yukon gold (yellow potatoes) because they’re a waxy potato and will hold their shape while baking. A good sub are red potatoes or baby red potatoes. Make sure they’re in bite-sized pieces so they cook in the same amount of total time.
I do not recommend substituting with Russet potatoes or sweet potatoes because they’re starchier and will not hold their shape as well.
If you don’t want to make the potatoes with the chicken, that’s fine. Just omit them, reduce the liquid volume of OJ to 1 1/2 cups, and the baking time will likely shorten by 5-10 minutes, or so. Instead serve with one of the roasted veggies I linked above or maybe some Spanish Rice or brown rice is more your style.
Cooking time depends on their size, your oven, the type of baking pan you’re using, but in general, this recipe takes about 1 hour to bake. However, I suggest going by temperature, rather than time. That’s because while technically the chicken will be done when it reaches 165F, for dark meat I like cooking it to 170-175F to make it more tender with that falling off the bone mouthfeel. Use a digital thermometer! Do not guess!
The skin comes out pretty crispy on these chicken legs from their 1 hour in a 400F oven. However, if you want to take it to the next level, you can broil it for a couple minutes. Of course, make sure to keep a VERY watchful eye on it so you don’t burn your precious chicken in the final moments! The sugar in the orange juice will be prone to burning – you’ve been warned!
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Preheat oven to 400F and spray the baking dish with cooking spray, if desired; set aside.
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To a medium bowl, add the OJ, oil, garlic, salt, pepper, and whisk to combine; set aside momentarily.
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Scatter the potatoes over the baking dish. Tip – Make sure the potatoes are cut in 1/2-inch or bite-sized pieces. If they’re too big, they won’t cook through in the alloted baking time. Hard potatoes are the worst so avoid big potato pieces.
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Add the chicken to the baking dish, nestling it down into the potatoes.
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Evenly pour the OJ mixture over everything and bake for about 50-60 minutes, or as needed until it’s done (watch your chicken, not what the clock says). Baking time will vary on the size of your chicken, potatoes, your oven and baking pan, climate, etc. If desired, you can flip and toss the potatoes around a bit midway through the cooking process to help ensure even cooking. Baking Tips – Chicken is technically done when it reaches 165F, but for dark meat I like cooking it to 170-175F to make it more tender with that falling off the bone mouthfeel. Use a digital thermometer! Do not guess! If for some reason the chicken is getting a bit too browned on the outside but the inside isn’t quite done, drape a sheet of foil over the top of your baking dish in the final 10-15 minutes of baking. If the skin isn’t as crispy as you’d like, you can broil the chicken for a couple minutes, noting that the sugar in the OJ will be very prone to burning so you need to keep a very watchful eye on it if you decide to broil. I don’t personally find it necessary, but am mentioning it.
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Optionally garnish with fresh herbs if desired and serve immediately.
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave for 30-60 seconds, or as desired.
Serving: 1serving, Calories: 570kcal, Carbohydrates: 44g, Protein: 28g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 705mg, Potassium: 1277mg, Fiber: 4g, Sugar: 12g, Vitamin A: 367IU, Vitamin C: 96mg, Calcium: 53mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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