This Blood Orange and Chinese Five Spice baked chicken has become a weeknight favourite in my kitchen for its bright, aromatic glaze and forgiving technique. I first put these flavours together on a rainy evening when I had only a handful of pantry spices, two blood oranges and a craving for something sweet-salty with a hint of warm spice. The result was surprising: caramelised citrus skin, glossy sticky sauce threaded with star anise, and meat so tender it fell away from the bone.

What makes this dish special is the balance between the citrus brightness of blood orange and the complex warmth of five spice — star anise, cloves, cinnamon, Szechuan pepper and fennel — along with fresh ginger and garlic. The sauce reduces in the roasting pan until it clings to the chicken, creating a lacquered finish that looks stunning on the plate and tastes even better. I love serving it with steamed Asian greens or jasmine rice to soak up the juices. It’s elegant enough for guests yet simple enough for a busy weeknight.

Ingredients

• Chicken Thighs: 6 bone-in, skin-on thighs (about 2 to 2 1/4 lb total). Choose thighs with plump flesh and dry skin for crisper browning. I like organic or free-range labels when possible for flavour and texture.
• Blood Oranges: Juice of 1 blood orange plus 2 blood oranges sliced (about 1/3 cup juice). Look for deep-red flesh for the most dramatic colour and concentrated sweetness; if unavailable, use navel or cara cara oranges.
• Chinese Five Spice: 1 1/2 teaspoons. Use a fresh jar from the spice aisle — older blends lose their punch. Brands like McCormick or ground blends from Asian markets are both fine.
• Star Anise: 4 whole pieces. These infuse the pan sauce with licorice-like warmth; remove before serving if you prefer not to bite into them.
• Olive Oil: 2 tablespoons. A mild extra-virgin oil or a lighter olive oil works best to carry flavour without smoking at roasting temperatures.
• Honey: 2 tablespoons. Adds stickiness and caramelisation; use runny wildflower honey for a floral complexity.
• Fresh Ginger: 1 tablespoon freshly grated. Fresh ginger brightens the glaze — avoid powdered ginger for this application.
• Garlic: 3 cloves, crushed. Crush and let sit briefly to mellow the sharpness before mixing into the glaze.
• Salt: A pinch (about 1/4 teaspoon) to enhance all the flavours; kosher salt works best for even seasoning.

Instructions

Preheat and prep: Preheat the oven to 350°F (180°C). Pat the chicken thighs dry with paper towels — removing surface moisture is essential for browning and for the glaze to stick. Position an oven rack in the center so the thighs roast evenly. Make the glaze: In a mixing bowl combine the blood orange juice (about 1/3 cup), 2 tablespoons olive oil, 2 tablespoons honey, 1 tablespoon grated ginger, 3 crushed garlic cloves, 1 1/2 teaspoons Chinese five spice and a pinch of salt. Whisk until honey is fully dissolved and the mixture looks homogenous. The sugar in the honey will help the glaze reduce into a glossy finish during roasting. Coat the thighs: Toss the 6 chicken thighs in the glaze until completely coated. Ensure the skin and undersides are well covered so the flavours penetrate while roasting. For deeper flavour, marinate in the refrigerator for 2–12 hours in an airtight container. Arrange in the pan: Turn the coated thighs into a large baking tray skin-side up and fold any large pieces so the meat sits evenly. Tuck the 2 blood orange sliced rounds under or between the thighs to prevent burning and to let the juices infuse the chicken. Scatter the 4 whole star anise among the thighs. Roast and baste: Bake for 40–45 minutes. At about 30 minutes, check and baste the pooled pan juices generously over the skin to build that sticky envelope. Look for an internal temperature of 165°F (74°C) near the bone and a deep golden, slightly caramelised 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 minutes to redistribute the juices. Discard the star anise if desired. Spoon the reduced pan sauce and orange segments over the thighs and serve with steamed Asian greens or jasmine rice to catch the glaze.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat in a 350°F (180°C) oven on a baking sheet for 10–12 minutes until warmed through and skin re-crisped. If freezing, cool completely, wrap each thigh in plastic wrap and place in a freezer-safe container; label with date and use within 3 months. When reheating from frozen, thaw overnight in the fridge then reheat gently to avoid drying out.

Ingredient Substitutions

If blood oranges are out of season, substitute with naval or cara cara oranges and add a teaspoon of lemon juice to replicate the acidic brightness. Swap honey with pure maple syrup for a vegan-friendly option (note the flavour will shift slightly). If you prefer less sweetness, reduce honey to 1 tablespoon and increase grated ginger to 1 1/2 tablespoons for extra bite. For a citrus-free alternative, use 1/3 cup apple cider and a tablespoon of soy sauce to echo the sweet-acid balance.

Serving Suggestions

Serve with steamed jasmine rice or sticky rice to soak up the glaze, and quick garlic-sesame baby bok choy or Chinese broccoli for a bright, crunchy contrast. Garnish with thinly sliced scallions, toasted sesame seeds and a few fresh orange segments for colour. For a casual dinner, pair with soba noodles tossed in a light sesame dressing to complement the warm spices.

Cultural Background

The combination of citrus and warming spices has roots in many East and Southeast Asian kitchens where fruit is used to balance savoury proteins. Chinese five spice itself is a blend that represents the five elements, and the use of star anise is common in braises and marinades across southern Chinese cooking. This adaptation leans on those traditions while pairing them with Western-style roasting techniques to create a fusion approach that emphasizes caramelisation and glaze.

Seasonal Adaptations

In winter, use blood oranges at their peak and increase ginger for warmth; in summer, halve the honey and finish with a splash of rice vinegar to brighten the glaze. For holiday gatherings, add a tablespoon of dark soy and a pinch of cinnamon for a deeper, festive profile. For grilling in warm weather, finish the marinated thighs over medium heat for 6–8 minutes per side, basting frequently for charred, sticky results.

Meal Prep Tips

To meal-prep, divide cooked thighs into individual portions with a scoop of rice and a container of steamed greens. Refrigerate and reheat in the oven or microwave. For faster weeknight meals, marinate the thighs the night before so they’re ready to roast straight from the fridge. Reserve pan juices in a small jar in the fridge to spoon over leftovers — the concentrated glaze brings life back to refrigerated meat.

Final thought: this recipe bridges comfort and refinement — it’s the sort of dish that invites conversation while delivering bright flavour and satisfying texture. Make it your own by adjusting sweetness and spice, and enjoy the way the kitchen fills with the scent of citrus and star anise as it roasts.