Oven-Roasted Chicken with Hot Honey, Lime & Orzo – The Perfect Pairing

This is the dinner that proves sweet heat belongs in your weeknight rotation.Juicy, oven-roasted chicken thighs brushed with a hot honey–lime glaze — golden, sticky, and finger-licking irresistible. Paired with a warm orzo side full of color and flavor: roasted red peppers, spinach, balsamic, and fresh basil all twirling together in buttery harmony.

Why you’ll love it:• Sweet, spicy, tangy perfection in every bite• Easy one-pan roast — minimal cleanup, maximum reward• Orzo side dish that doubles as a full meal• Ready in under an hour, yet looks five-star

Serve it straight from the oven, drizzle the glaze, and listen to that soft sigh of satisfaction after the first bite.This one’s pure kitchen magic. ✨

Ingredients

• 1.4 kg bone-in, skin-on chicken thighs (about 3 lb)

• Salt and freshly ground black pepper

• ½ tsp onion powder

• ½ tsp garlic powder

• 30 g butter, melted (2 tbsp — or use olive oil)

• 2 tbsp Louisiana-style hot sauce (like Crystal)

• 1 lime

• 2 tbsp mild honey

Method

Get things sizzling


Preheat your oven to 230°C (450°F). Line a rimmed baking sheet with foil for easy cleanup.
Pat the chicken dry and season all over with salt, pepper, onion powder, and garlic powder. Arrange skin-side up and roast for 20 minutes, until lightly browned.

Mix the magic


In a small bowl, whisk together the melted butter and hot sauce. Set aside half for later. After 20 minutes, brush the chicken generously with the remaining butter mixture. Return to the oven for 10–15 minutes more, until the skin is golden, crisp, and the chicken is cooked through (internal temp about 75°C / 165°F).

Sweet heat finale


Zest the lime, then cut it in half. Add the zest and honey to the reserved butter-hot sauce mix and whisk again. Brush this glorious glaze over the hot chicken and squeeze fresh lime juice over the top.
Serve immediately — it’s sticky, spicy, citrusy perfection.

______________________________________________________________________

Orzo

Ingredients

• 200 g orzo pasta (1 cup)

• 1 tbsp olive oil

• ½ cup (60 g) diced shallots

• 1 garlic clove, minced or grated

• ½–¾ tsp kosher salt

• Freshly ground black pepper

• 1 tsp Italian seasoning

• ½ cup (75 g) diced roasted red peppers

• 1 tbsp balsamic vinegar

• 60 g baby spinach (2 cups packed), chopped

• 1 tbsp chopped fresh basil

• 30 g shredded Parmesan (⅓ cup), plus more for serving

 Method

Cook the base

Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, 8–10 minutes. Drain and set aside.

Build the flavor

In the same pan, heat olive oil over medium heat. Add the shallot’s, garlic, salt, and pepper, and sauté for 2–3 minutes until fragrant. Stir in the Italian seasoning, balsamic vinegar, and roasted red peppers.

Toss it all together

Lower the heat, add the cooked orzo back to the pan, and stir in the spinach, basil, and Parmesan. Cook gently for 1 minute, just until the spinach wilts and everything is glossy and delicious. Taste and adjust seasoning.

Serve it up

Spoon onto warm plates, garnish with a few basil leaves and extra Parmesan, and get ready for a very happy mouth.

Please watch the video below. Enjoy your adventure time in the kitchen.

I ask that you do me the favor of subscribing to my channel on YouTube and signing up below for an occasional newsletter. Thank you! ☘️ https://www.youtube.com/@Tidge-TheCrackedMug