Photo of Orange Chicken by WW

Orange Chicken

Points® value
Total Time
38 min
3 min
35 min
Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with a fresh citrus and rosemary flavour.



1 medium

Olive oil

1 tsp(s)

Smoked paprika

1 tsp(s)

Dried rosemary

1 tsp(s), crumbled

Garlic salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly ground

Uncooked boneless skinless chicken thigh

680 gm, 6 thighs (115 g [¼ lb] each), trimmed


  1. Preheat the oven to 175°C (350°F). Peel off the zest (the colourful outer layer of the orange rind) with a zester or vegetable peeler, making sure to avoid the bitter white pith underneath; mince the zest. Trim off the remaining orange rind with a knife, and then cut the orange into 8 wedges.
  2. Stir the orange zest, oil, paprika, rosemary, garlic salt and pepper in a small bowl. Rub the orange mixture all over the chicken. Transfer to a roasting pan and scatter the orange wedges around the chicken pieces.
  3. Roast until the juices run clear and an instant-read thermometer inserted into the chicken reads 75°C (165°F), about 35 minutes.


Juicy chicken thighs are a tasty alternative to the usual breasts, (and a lot more forgiving when it comes to cooking). Just be sure to trim them well, as they tend to have lots of fatty pockets.If you have one, use a razor-sharp rasp grater to remove the zest from the orange — it will produce tissue-thin shreds.