This Blood Orange and Chinese Five Spice baked chicken has been one of those recipes I reach for when I want bold, fragrant flavors with minimal fuss. I discovered this combination while experimenting with citrus and pantry spices one winter evening: the deep, floral notes of star anise and the warm complexity of five spice married perfectly with the bright, slightly tart sweetness of blood orange. The result is a glossy, sticky glaze that caramelizes around the skin and keeps the meat tender and juicy. It’s a dinner that looks like you fussed for hours but is genuinely simple to prepare.

I first served this dish at a casual Sunday lunch and watched my family navigate the tray like hungry sailors — everyone found a piece and the orange slices disappeared by dessert. The texture is a pleasing contrast: crisp edges where the sugar in the glaze caramelizes, and soft, yielding meat underneath. The aroma — star anise, ginger, honey and citrus — is the kind that draws people into the kitchen. On weeknights it pairs perfectly with steamed Asian greens or a bowl of jasmine rice; on weekends I’ll serve it with lightly dressed soba noodles for something heartier.

Ingredients

• Chicken thighs: 6 bone-in, skin-on thighs (about 24 pounds). Choose plump, evenly sized pieces so they cook at the same rate; skin-on gives the best caramelized finish.
• Blood oranges: 3 total
  the juice of 1 orange plus 2 thinly sliced. Blood oranges add a richer, raspberry-like citrus note compared with ordinary oranges and their slices caramelize beautifully.
• Chinese five spice: 1
  7 teaspoon. Use a fresh tin for the most aromatic punch; brands like Lee Kum Kee or front-of-market spice blends work well.
• Star anise: 4 whole stars. They infuse the pan juices with a sweet, licorice-like warmth that deepens the glaze as it reduces.
• Olive oil: 2 tablespoons. A neutral extra virgin or light olive oil helps the skin brown without overpowering the spiced glaze.
• Honey: 2 tablespoons. This is the sweetening and glazing agent; use mild wildflower or orange blossom honey for a complementary floral note.
• Fresh ginger: 1 tablespoon, freshly grated. Fresh ginger cuts through sweetness and adds a bright, peppery lift.
• Garlic: 3 cloves, crushed. Garlic adds depth and savory balance to the citrus-sweet glaze.
• Salt: A pinch (about 1/8 teaspoon) to season and help the flavors bloom.

Instructions

Preheat and prepare: Preheat the oven to 350F (180C). Pat the chicken thighs dry with paper towels to remove excess moisture; dry skin promotes quicker browning and a crisp finish. Line a large baking tray with foil or leave unlined for more direct caramelization. Mix the glaze: In a large mixing bowl, combine the juice of 1 blood orange, 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon grated ginger, 3 crushed garlic cloves, 1
2 teaspoon Chinese five spice, 4 whole star anise and a pinch of salt. Whisk until the honey is fully dissolved and the mixture is glossy. Coat the thighs: Add the 6 chicken thighs to the bowl and toss thoroughly to coat. Use your hands or tongs to massage the glaze onto the skin so every piece is evenly covered; this helps the spices adhere and the sugars caramelize. Arrange and protect the oranges: Turn the coated thighs out onto a large baking tray, placing the larger pieces on top so they brown but cook evenly. Tuck the 2 thinly sliced blood oranges under and between thighs to prevent direct exposure and burning; this also lets the slices steam and release extra juices into the glaze. Bake and baste: Bake for 40
45 minutes, checking at 30 minutes. Use a spoon to baste the pan juices and glaze over the thighs to build layers of sticky coating. Look for an internal temperature of 165F in the thickest part and glossy, caramelized skin. Rest and finish: Allow the thighs to rest 5 minutes after removing from the oven so juices redistribute. Remove the star anise before serving if you prefer not to have whole spices on the plate; serve hot with steamed greens or rice to soak up the glaze.

Storage Tips

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350F oven for 12
6 minutes covered with foil until heated through, then remove foil for 3 minutes to re-crisp the skin. For freezing, portion into meal-sized packs and freeze flat; thaw overnight in the fridge before reheating to preserve texture. Always label with date to track freshness.

Ingredient Substitutions

If you can’t find blood oranges, use regular navel oranges plus a tablespoon of fresh lemon juice for brightness — you’ll miss the deep color but keep the citrus balance. Substitute maple syrup for honey for a different sweetness profile (slightly less sticky). If you’re out of star anise, a small cinnamon stick imparts warm depth; reduce five spice to 1
2 teaspoon to avoid overpowering the dish.

Serving Suggestions

Serve atop jasmine rice or coconut rice to highlight the glaze, or alongside steamed bok choy and soy-sauteed mushrooms for a lighter plate. Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds for texture and visual contrast. For a festive side, serve with pickled cucumber ribbons to cut the sweetness.

Cultural Background

The flavor profile is inspired by Chinese five spice, a blend traditionally made of star anise, cloves, Sichuan pepper, cinnamon and fennel seed. While this preparation is a modern, Western-style baked dish, it borrows those aromatic building blocks to create a glaze reminiscent of Cantonese-style roasted meats. Using citrus and honey is a simple fusion approach that balances the spice’s warmth without veering into heavy marinades.

Seasonal Adaptations

In winter, blood oranges are at their best and lend their dramatic color and flavor; in late spring swap in Cara Cara oranges or a mix of oranges and a splash of pomegranate molasses for a bright, tangy finish. For summer, reduce the honey slightly and add a splash of rice vinegar to brighten the glaze and make it more refreshing for warm-weather meals.

Meal Prep Tips

Prepare the glaze ahead and store in the fridge for up to 48 hours; combine with chicken an hour before cooking. Roast a double batch and portion into containers for lunches or quick dinners. Pack rice separately and reheat together; add a few fresh orange slices and scallions before serving to revive the dish’s brightness.

Give this a try on a weeknight when you want something special without fuss — the aromas alone make the kitchen feel celebratory, and everyone will ask for the recipe.