Stephen Colbert’s Mom’s Chicken L’Orange is a comforting, retro-inspired dish that blends sweet citrus flavors with savory umami richness. This baked chicken recipe features juicy, golden-browned pieces coated in a glossy sauce made with orange juice, chili sauce, molasses, and soy sauce.
It’s the kind of dish that feels nostalgic yet bold, with a flavor profile that balances sweet, tangy, and savory notes beautifully. Served over rice and garnished with fresh orange slices, it’s a complete, satisfying meal perfect for family dinners.
Why Everyone Will Love This Recipe
This dish is flavorful, comforting, and easy to prepare.
- Sweet and savory balance with citrus and umami
- Oven-baked for juicy, tender chicken
- Simple pantry ingredients
- Perfect for family dinners
- Great served over rice
It’s a unique twist on classic baked chicken.
What Is Chicken L’Orange?
Chicken L’Orange is inspired by the classic French dish canard à l’orange, where meat is paired with a citrus-based sauce. This home-style version takes a more approachable route by combining:
- orange juice for brightness
- chili sauce and molasses for sweetness and depth
- soy sauce and mustard for savory complexity
The result is a rich, sticky sauce that coats the chicken beautifully.
Cooking Tips for the Best Chicken L’Orange
- Pat the chicken dry. Helps achieve a better sear.
- Brown the chicken well. This adds depth of flavor.
- Don’t overcrowd the pan. Cook in batches if needed.
- Scrape the pan when making the sauce. Those browned bits add flavor.
- Bake covered. Keeps the chicken moist.
- Check internal temperature. Ensure it reaches 165°F (75°C).
Frequently Asked Questions
Can I use boneless chicken?
Yes, but reduce cooking time slightly to avoid drying it out.
What is chili sauce?
It’s a mildly sweet and tangy tomato-based sauce (not spicy hot sauce).
Can I make this dish ahead of time?
Yes. Prepare and bake ahead, then reheat before serving.
What can I serve with this dish?
It pairs perfectly with rice, noodles, or steamed vegetables.
Can I make it less sweet?
Reduce the molasses or use less chili sauce.
Can I add vegetables?
Yes. Bell peppers, carrots, or onions work well.
How to Store Chicken L’Orange
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
How to Freeze Chicken L’Orange
Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredients
- 1/4 cup all-purpose flour
- 3 pounds chicken parts (bone-in, skin-on preferred)
- Salt and black pepper, to taste
- 1/4 cup vegetable or canola oil
- 1 cup orange juice
- 1/2 cup bottled chili sauce
- 2 tbsps molasses
- 2 tbsps soy sauce
- 1 tsp Dijon mustard
- 1 tsp garlic salt
- 3 oranges, sliced into wheels (for garnish)
- Cooked rice, for serving
How to Make Stephen Colbert's Mom's Chicken L'Orange
- Preheat your oven to 350°F (175°C).
- Spread the flour on a plate.
- Pat the chicken dry and season with salt and pepper.
- Lightly coat each piece in flour.
- Heat oil in a large skillet over medium heat.
- Brown the chicken on all sides, working in batches.
- Transfer to a paper towel-lined plate.
- In a bowl, mix the orange juice, chili sauce, molasses, soy sauce, Dijon mustard and garlic salt.
- Pour off excess fat from the skillet, leaving the browned bits.
- Add the sauce mixture and bring to a boil, scraping the bottom.
- Simmer for 3 minutes, then remove from heat.
- Arrange chicken in a 9×13-inch baking dish, skin-side up.
- Pour the sauce over the chicken and cover tightly with foil.
- Bake for 1 hour, or until fully cooked.
- Transfer chicken to a platter and spoon sauce over the top.
- Garnish with orange slices and serve with rice.
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