Chicken thighs roasted in the oven until brown and crisp then drizzled with a sticky, sweet and savoury orange soy glaze.
Preheat oven to 400 degrees F. Prepare a large baking sheet by lining with parchment paper or foil wrap that is lightly greased with oil.
Season the chicken all over with salt and pepper. Arrange chicken on the prepared baking sheet, skin side up. Roast on the middle rack for 35 - 40 minutes or until the chicken is golden crisp and cooked through. Turn on broiler for last 2 minutes of cooking time for optimum crispness.
While the chicken roasts make the glaze. In a small saucepan whisk soy sauce, orange zest, orange juice, honey, rice vinegar, minced green onions and cornstarch. Cook the glaze over medium heat while whisking constantly until thickened and glossy, about 4 to 5 minutes. If the glaze gets too thick, thin it down with 1 tablespoon water. Keep warm.
Transfer roasted chicken to a clean sheet of parchment paper or a platter and spoon about half of the warm glaze over top allowing some to drip down the sides.
Garnish with sliced green onions, sesame seeds and orange wedges. Serve with remaining glaze for dipping and if desired, steamed broccoli and rice.