Maple-Orange Baked Chicken with Savory Garlic Soy Sauce
This oven-baked maple orange chicken features juicy chicken leg quarters coated in a sweet and savory garlic-soy glaze made with pure maple syrup and fresh orange juice. The chicken is first seared to achieve a crispy, golden skin, then roasted until the glaze becomes thick, sticky, and beautifully caramelized. The result is tender, flavorful chicken with a glossy, citrus-kissed finish.
Made in just one skillet and packed with vibrant, balanced flavor, this recipe is ideal for weeknight dinners, family gatherings, and easy entertaining. It’s a simple, crowd-pleasing dish that brings restaurant-quality taste to your home kitchen with minimal effort.
Ingredients
Scale
- 4 chicken leg quarters
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- For the glaze:
- 1/2 cup pure maple syrup
- 1/3 cup fresh orange juice
- 1 tablespoon orange zest
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon chili flakes optional, for mild heat
Instructions
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Preheat your oven to 400°F (200°C).
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Pat the chicken quarters dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a large oven-safe skillet or pan over medium-high heat. Sear the chicken quarters, skin-side down, for 4-5 minutes until golden and crispy. Flip and sear the other side for 2-3 minutes. Remove from heat.
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In a small saucepan, combine maple syrup, orange juice, orange zest, Dijon mustard, soy sauce, ground ginger, and chili flakes. Bring to a simmer over medium heat and cook for 5-6 minutes until slightly thickened.
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Pour half of the glaze over the chicken quarters in the skillet.
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Transfer the skillet to the oven and roast for 30-35 minutes, basting with more glaze halfway through.
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Remove from oven once the chicken is cooked through and the skin is caramelized and glossy.
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Drizzle with remaining glaze before serving and garnish with fresh herbs or extra orange zest if desired.
Notes
- Use real maple syrup — the deep, caramelized flavor cannot be replicated with imitation syrup.
- Sear before roasting to lock in moisture and crisp the skin.
- Fresh orange juice and zest add bright citrus notes that balance the richness of the glaze.
- Tamari or coconut aminos can be used to make this dish gluten-free.
- Double the glaze for meal prep, or use it to coat wings or vegetables.
- Customize the spice level by adjusting chili flakes or adding your favorite hot sauce.