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Roast Chicken With Orange Soy Sauce over Egg Noodles

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“This is an easy, delicious way to roast chicken. The sauce gives the chicken a very subtle orange and soy flavor complimented by ginger and garlic. The recipe calls for chicken leg quarters, but I have also used a whole chicken or chicken pieces (adjusting the cooking time, of course). For an easy side dish, toss hot cooked lightly buttered egg noodles in 1/2 cup of the sauce. Steamed green beans or broccoli also make a nice accompaniment.”

Ingredients Nutrition

  • 2 tablespoons soy sauce, reduced sodium
  • 23 cup orange juice
  • 12 teaspoon ginger, ground
  • 12 teaspoon celery seed
  • 12 teaspoon garlic powder
  • 4 chicken leg quarters, skin and fat trimmed (thighs & drumsticks)
  • 1 lb egg noodles, large, cooked per package instructions
  • 2 tablespoons butter, cut into small pieces
  • 14 teaspoon black pepper, freshly ground


  1. Preheat oven to 400°F.
  2. In a small bowl, whisk together soy sauce, orange juice, ginger, celery seed and garlic powder.
  3. After removing skin and trimming fat from chicken pieces, place pieces in a 9x13-inch baking pan. (Note: For easier clean-up, line baking pan with aluminum foil.).
  4. Pour soy sauce mixture over chicken pieces.
  5. Roast in oven for 40-45 minutes, basting every 10-15 minutes with soy sauce mixture, until chicken is done (juices run clear when piercing a fork in the thickest area of the meat).
  6. During last 10 minutes of chicken roasting time, cook egg noodles per package instructions. Drain well, return to pot and toss with 2 tbs. butter and black pepper. Cover pot and set aside until chicken is ready. When chicken is done, scoop 1/2 cup of the sauce from the pan and toss into egg noodles.
  7. Serve chicken over egg noodles.

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