Orange Chicken

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 flavor.



1 medium

olive oil

1 tsp


1 tsp

dried rosemary

1 tsp, crumbled

garlic salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken thigh(s)

1½ pound(s), 6 thighs (1/4-lb each), trimmed


  1. Preheat the oven to 350ºF. Peel off the zest (the colorful 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, 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 165ºF, 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.

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