Main · Southwestern

Chile-Honey Roasted Chicken

Name: Chile-Honey Roasted Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 2½ pounds bone-in, skin-on chicken thighs; 1½ teaspoons kosher salt; 1 teaspoon black pepper; 1 tablespoon olive oil; 3 tablespoons honey; 2 tablespoons orange juice; 1 tablespoon apple cider vinegar; 1 teaspoon Aleppo pepper or red chile flakes; 4 garlic cloves (smashed); 1 orange (cut into wedges)

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Updated Aug 24, 2026 GMT

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A weeknight roast with sticky edges, citrus, and a gentle chile heat.

This chicken is what we make when we want the table to feel looked after without spending the afternoon on it. Honey and crushed chile cling to the skin; orange and garlic perfume the pan juices, which become the sauce.

Roasted chicken pieces with herbs on a serving platter

Why this works

Starting the bird on a preheated sheet pan gives the underside a head start. Honey wants to burn, so we glaze in the last 20 minutes. A small amount of vinegar in the glaze keeps the sweetness from going candy-like.

Key ingredients

Bone-in chicken thighs: Skin-on thighs stay juicy and give you those lacquered edges. Breasts dry out before the glaze sets.
Chile flakes: Aleppo or crushed red pepper. Aleppo is fruitier; red pepper is sharper.
Orange: Juice for the glaze, wedges in the pan for roasting alongside.

Studio tips

Pat the chicken very dry. Moisture is the enemy of browned skin.
If the glaze darkens too fast, tent loosely with foil for the last 10 minutes.
Rest 10 minutes so the juices settle. Spoon the pan sauce over rice or warm tortillas.

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