This recipe has been a bright, fragrant staple in my kitchen ever since I first combined blood orange and Chinese five spice on a chilly evening when I wanted something bold but uncomplicated. The sticky glaze of citrus, honey and warm five-spice transforms humble chicken thighs into an aromatic centerpiece that always brings my family to the table. I remember the first time I served it: the star anise fragrance filled the house, my partner’s eyebrows shot up, and the kids happily scraped every last drop of glaze from their plates. It’s one of those dishes that feels celebratory without being fussy.

What makes this version special is the balance — the tart, floral bite of blood orange juice softened by honey, with the earthy warmth of star anise, ginger and Chinese five spice tying everything together. The skin crisps and caramelizes while the interior stays juicy, and slipping orange slices under the thighs prevents them from burning while adding concentrated citrus aroma. I usually serve it with steamed Asian greens or fluffy jasmine rice for a simple weeknight dinner that tastes like a restaurant dish but takes very little hands-on time.

Ingredients

• Chicken Thighs: 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds). Bone-in and skin-on gives the best flavor and keeps the meat juicy; look for thighs with even thickness so they cook uniformly. If you prefer quicker cooking, use boneless thighs but reduce oven time by 5–10 minutes.
• Blood Orange Juice: Juice of 1 blood orange (about 3 tablespoons). Blood oranges have a floral, deep citrus note compared with regular oranges — if you can't find them, use navel or cara cara, but the color and subtle berry notes will differ.
• Blood Oranges Sliced: 2 blood oranges, thinly sliced. These slices tuck under and between the thighs to infuse the pan juices and caramelize gently without burning.
• Chinese Five Spice: 1 1/2 teaspoons. A blend of star anise, cinnamon, fennel and cloves that adds warm, slightly licorice-like depth. Use a fresh jar for maximum aroma — I like Rodelle or any good Asian grocery brand.
• Star Anise: 4 whole star anise. These add a clean licorice aroma; tuck them whole into the tray and remove before serving if desired.
• Olive Oil: 2 tablespoons. Helps the skin crisp and carries the aromatics — extra-virgin is fine, but a lighter olive oil will brown the glaze more evenly.
• Honey: 2 tablespoons. Creates the sticky glaze and balances acidity. If using a runnier honey like wildflower, the glaze will be silkier; thicker honey will carmelize slightly more.
• Fresh Ginger: 1 tablespoon freshly grated. Fresh ginger adds brightness and bite; pre-grated jar ginger lacks the same floral heat.
• Garlic: 3 cloves, crushed. Crush and smash to release the oils — it blends into the glaze as it bakes.
• Salt: A pinch (about 1/4 teaspoon) to balance the sweetness and enhance natural flavors.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (180°C). While the oven comes to temperature, pat the chicken thighs dry with paper towels — dry skin browns more efficiently and yields crispier texture. Place a large mixing bowl nearby for the glaze and seasoning. Allow the thighs to sit at room temperature for 10 minutes if you have time; this helps them cook more evenly. Make the Glaze: In a mixing bowl combine the juice of 1 blood orange (about 3 tablespoons), 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon freshly grated ginger, 3 crushed garlic cloves, 1 1/2 teaspoons Chinese five spice, 4 whole star anise and a pinch of salt. Whisk until honey is dissolved and the mixture is well combined. Taste briefly — it should be bright, spicy and slightly sweet. Coat the Thighs: Add the 6 chicken thighs to the bowl and use your hands or tongs to turn each piece thoroughly in the glaze so every surface is coated. Let them sit in the glaze for 5–10 minutes if possible; even a short rest lets the flavors adhere to the skin. If marinating longer, refrigerate for up to 4 hours, covered. Arrange in Tray: Turn the entire mixture — thighs and glaze — out into a large baking tray. Fold the thighs over so the larger side is on top for even browning. Tuck the 2 sliced blood oranges underneath and between the chicken pieces so they are shielded from direct heat and won’t burn; place the whole star anise in the tray (they can be removed after baking). The tucked orange slices will steam and concentrate their sugars, flavoring the pan juices. Bake and Baste: Bake for 40–45 minutes at 350°F (180°C). Check at 30 minutes and use a spoon to baste the liquid over the thighs to encourage caramelization. You’re looking for an internal temperature of 165°F (74°C) when measured at the thickest part, and a glossy, sticky skin. If the skin is browning too quickly, tent loosely with foil for the final 10 minutes. Rest and Serve: Remove from oven and let rest 5–7 minutes to redistribute juices. Transfer thighs to a serving plate and spoon pan juices and orange wedges over the top. Discard whole star anise before serving. Serve with steamed Asian greens or jasmine rice to soak up the sauce.

Storage Tips

Cool the thighs to room temperature within two hours of baking, then transfer to an airtight container and refrigerate for up to 3 days. For freezing, remove any large orange wedges (they become soft when thawed) and freeze individual portions in freezer-safe containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator, then warm in a 350°F (180°C) oven for 12–20 minutes until piping hot. For leftovers in the fridge, reheat gently in a skillet with a splash of water to loosen the glaze, cover, and warm through on low heat to preserve juiciness.

Ingredient Substitutions

If blood oranges are unavailable, use navel or cara cara oranges — the dish will be brighter but less berry-like. Swap honey for maple syrup for a different sweetness profile (note: maple will be less viscous). For a deeper savory edge, add 1 tablespoon soy sauce or tamari to the glaze — this will make it no longer strictly gluten-free unless you use tamari. If you prefer a spicier finish, add 1/4 teaspoon crushed red pepper or a splash of chili oil before baking. Boneless thighs cut the bake time and are a bit easier for busy cooks; reduce oven time by 5–10 minutes and watch for doneness.

Serving Suggestions

Serve with steamed Asian greens such as bok choy, gai lan or choy sum tossed in a little sesame oil and soy, or with jasmine rice to soak up the glossy sauce. For a more substantial meal, pair with simple coconut rice or a quick cucumber salad dressed in rice vinegar, sesame oil and a pinch of sugar. Garnish with toasted sesame seeds and sliced green onions for color and texture contrast. The caramelized orange wedges make a lovely garnish and offer a sweet counterpoint to the spiced glaze.

Cultural Background

This preparation is a fusion of Western roasting technique and Chinese aromatics. Chinese five spice — a balanced mix of star anise, cloves, cinnamon, Sichuan pepper and fennel or fennel seed — provides the backbone, while the use of citrus mirrors many Southeast Asian glazes that combine acid, sweetener and spice. The result is a cross-cultural comfort dish that nods to classical Chinese flavors while staying firmly rooted in Western roasting tradition.

Seasonal Adaptations

In winter, blood oranges are at their best and really shine; in spring or summer, switch to cara cara or navel and add a splash of lime for brightness. For autumn, roast the thighs with sliced persimmons instead of orange for a mellow, honeyed note. Around the holidays, add a cinnamon stick to the tray and a teaspoon of orange marmalade to the glaze for extra depth.

Meal Prep Tips

Coat the thighs in the glaze and refrigerate in a covered container for up to 4 hours before baking; this short marination deepens flavor without requiring an all-day brine. Assemble trays the night before and cover tightly — bring to room temperature before baking to ensure even cooking. Portion cooked thighs into meal prep containers with rice and blanched greens for ready-to-go lunches; they reheat well in the microwave for 1–2 minutes or in a warm skillet.

End with confidence: this dish rewards simple technique and thoughtful seasoning, turning an everyday protein into something memorable. Encourage experimentation — swap proteins, adjust heat and try different citrus — and make it your own.