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Orange, Thyme, & Honey Roasted Chicken

Prep Time6 mins
Cook Time25 mins
Total Time31 mins
Servings: 4


  • 2 Chicken Breasts, about 1 lb. to 1 1/2 lbs.
  • 4-6 Figs, quartered
  • 2 Oranges
  • 4-6 Thyme Sprigs
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Honey, or Maple Syrup
  • 1/2 tsp. each: Salt & Black Pepper
  • 1/4 tsp. Cardamom (optional)


  • Preheat oven to 450F. Line a 9x13" baking dish with parchment paper.
  • In a small bowl, whisk together the juice of 1 orange, honey, extra virgin olive oil, and cardamom (optional).
  • In the prepared pan, add the chicken breasts in a single layer. Slice the remaining orange into quarters. Surround the meat with the sliced oranges, figs and thyme leaves (trying to keep all ingredients to a single layer).
  • Season each chicken with the salt and black pepper, then generously brush the orange juice mixture onto each chicken breast. Drizzle the remaining mixture over the sliced fruits.
  • (Optional) Cover with plastic wrap and marinate in the fridge for 1-2 hours.
  • Bake for 15-18 minutes, or until chicken is fully cooked at 165F.
  • Remove from the oven, then loosely tent the baking dish with aluminum foil for 8-10 minutes. Serve warm with fresh thyme leaves to garnish.