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    Chicken with a soy, orange and honey glaze

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    Chicken with a soy, orange and honey glaze

    Easy to make and creates its own sauce as it cooks.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 1 tbsp olive oil
    • 3 tbsp clear or Waitrose Scottish Heather Honey
    • 3 tbsp dark soy sauce
    • 1 tbsp white wine vinegar
    • Juice and grated zest of 1 orange
    • 800g pack essential Waitrose British Chicken Thighs


    1. Preheat the oven to 200C, gas mark 6. Mix together the oil, honey, soy, vinegar, orange zest and juice and season. Pour mixture over the chicken thighs and leave to marinate in the fridge for 30 minutes, turning once or twice (longer if you have time).
    2. Remove the chicken from the marinade and arrange in a roasting tin so that the thighs are in a single layer without much space between them. Pour over the marinade and roast in the oven for 30–35 minutes, basting regularly until the chicken is tender and golden and the juices run clear when pierced with a skewer. Serve with baked potatoes and green beans and the pan juices spooned over.

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    Cook's tips

    To make this dish lower in fat, remove the skin
    from the chicken before marinading. To check
    your chicken is cooked through, make a small
    incision and ensure there is no pink meat and the
    juices run clear.

    Drinks recommendation

    Rustenberg Chardonnay, Stellenbosch, South Africa, brings brilliant apricot and orange peel aromas supported by fantastic body and brilliant balance.


    Average user rating

    4 stars