ORANGE SORGHUM GLAZED CHICKEN
- WineCheeseScallops
- Nov 11
- 5 min read
This Orange-Sorghum Glazed Chicken is an elegant and flavorful twist on classic roast chicken — a dish that feels just as perfect for Sunday dinner as it does for a holiday table centerpiece. The combination of warm, herbal rosemary and the citrus brightness of orange and lemon creates layers of depth, while the sorghum glaze gives everything a luscious, caramelized finish.
With a buttery lemon-rosemary base tucked beneath the skin and a glossy, sweet-savory glaze brushed over the top, this chicken bakes to golden perfection — tender, juicy, and bursting with flavor. Whether you’re cooking to impress or just indulging in a little culinary comfort, this one’s sure to leave your kitchen smelling divine.
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Sorghum Syrup
Sorghum is a Southern staple with a rich, molasses-like sweetness and a subtly earthy flavor. It’s made from the juice of the sorghum cane and has been used in Appalachian and Southern cooking for generations. Unlike molasses, sorghum isn’t bitter — it brings a warm, natural sweetness that pairs beautifully with savory dishes like roasted meats, vegetables, and glazes. In this recipe, it caramelizes beautifully on the chicken skin, creating that perfect golden-brown finish.
Fresh Rosemary
Rosemary is an aromatic evergreen herb known for its bold, piney aroma and slightly peppery flavor. When roasted alongside chicken and lemon, it infuses the entire dish with herbal warmth. Rosemary also complements citrus wonderfully — its oils are released through heat, enhancing the brightness of the glaze while grounding it with an earthy note that keeps everything balanced and fragrant.
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This recipe was inspired by the comforting flavors of Southern home cooking and the seasonal warmth of citrus and herbs. It’s the kind of dish that bridges rustic and refined — hearty enough for family dinners yet sophisticated enough for entertaining.
The inspiration came from an idea to modernize traditional glazed roast chicken by swapping honey or brown sugar for rich sorghum syrup, which lends a deeper, more complex sweetness. The addition of orange liqueur adds a touch of elegance, enhancing the glaze with citrus brightness.
At Wine Cheese Scallops, we love recipes that celebrate fresh herbs and simple techniques that deliver big flavors — and this one checks every box. The combination of rosemary, lemon, and sorghum creates something special: deeply Southern, subtly sweet, and completely irresistible.
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Tips, Serving Suggestions, and Storage Advice
Use bone-in, skin-on chicken for best results — the skin helps lock in moisture and crisp up beautifully under the glaze.
If you can’t find sorghum syrup, pure maple syrup or mild molasses can be substituted.
Baste frequently while roasting — it keeps the chicken moist and ensures that signature caramelized coating.
Lemon slices under the chicken help prevent sticking while infusing bright citrus flavor.
Let the chicken rest for at least 10 minutes after roasting to allow juices to redistribute.
Pair this dish with roasted root vegetables or creamy mashed potatoes to soak up the glaze.
For a lighter side, try a simple arugula salad with citrus vinaigrette — it complements the orange notes beautifully.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven (covered) at 325°F to keep the chicken tender.
Make extra Lemon-Rosemary Butter — it’s incredible on rolls, green beans, or even baked potatoes.
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Unique Recipe Qualities | ORANGE SORGHUM GLAZED CHICKEN
Combines sweet sorghum syrup and bright orange liqueur for a glaze that’s both Southern and sophisticated.
Infuses the meat with lemon and rosemary from the inside out.
Achieves a perfectly crisp skin without deep frying or complicated techniques.
Highlights seasonal ingredients like citrus and fresh herbs.
Customizable — works with chicken thighs or Cornish hens for smaller portions.
Balances savory, sweet, and herbal flavors beautifully.
The aroma while roasting is absolutely irresistible.
Uses simple pantry ingredients with elevated results.
Great for both weeknight dinners and special occasions.
Perfectly represents the comfort and refinement that define Wine Cheese Scallops recipes.
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Orange-Sorghum Glazed Chicken
Ingredients
2 lemons, thinly sliced
10 sprigs fresh rosemary
4–6 bone-in, skin-on chicken breasts (5–6 lbs total)
2 tablespoons kosher salt
1 teaspoon cracked black pepper
4 tablespoons Lemon-Rosemary Butter (see below), softened
½ cup sorghum syrup
4 tablespoons orange liqueur
Lemon-Rosemary Butter
1 cup unsalted butter, softened
Zest of 2 lemons (about 1 tablespoon)
1½ teaspoons minced fresh rosemary
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400°F. Arrange the lemon slices and rosemary sprigs in a single layer on a large, rimmed baking sheet.
Season each chicken breast all over with salt and pepper. Place the chicken, skin side up, on top of the lemons and rosemary.
Gently rub Lemon-Rosemary Butter under the skin of each chicken breast.
In a small bowl, stir together the sorghum syrup and orange liqueur. Lightly brush the mixture over each chicken breast.
Roast for 60 to 90 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F.
Baste with the sorghum mixture every 15 to 20 minutes during roasting.
Remove from the oven and let rest for 10 minutes before serving.
For the Lemon-Rosemary Butter:
In a medium bowl, combine all ingredients and stir until fully blended.
Store refrigerated in an airtight container for up to 1 week or freeze for longer storage.
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FAQ
Q: Can I use boneless chicken breasts instead?
A: You can, but the cooking time will be much shorter (around 25–30 minutes). Bone-in chicken gives better flavor and moisture.
Q: What can I use instead of orange liqueur?
A: Orange juice concentrate or a mix of orange juice and a little zest will work as a nonalcoholic alternative.
Q: Is sorghum syrup the same as molasses?
A: Not exactly — sorghum is lighter, less bitter, and has a grassy, caramel-like sweetness that’s uniquely Southern.
Q: Can I make this ahead of time?
A: Yes! You can prepare the butter and glaze in advance. The chicken can also be seasoned and refrigerated up to 24 hours before roasting.
Q: What’s the best wine to pair with this?
A: Try a light Chardonnay or Viognier — both complement the citrus and herbal notes beautifully.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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