If using chicken leg quarters, I generally like to remove the "knuckle" end of the drumstick bone before cooking. It makes for a more elegant presentation on the dinner table. To do this, use a sharp chef's knife to carefully slice around the bottom knuckle of the bone, cutting through the skin and tendons. Then, grasp the cartilage area with a towel and pull strongly, twisting to remove it, and discard. FYI, this may take some practice and a bit of elbow grease. Be very careful with the knife when you are making the slice around the bone—you don't want to slip!
Whisk together orange juice, hot sauce, 3 tablespoons olive oil, mustard, orange zest, 1/2 teaspoon salt, and a pinch of black pepper to form a marinade. This combination is the magic sauce that will bring the chicken to life!
Place the chicken pieces into a plastic zipper bag or into a ceramic or glass dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Add 6-8 sprigs of thyme into the bag or dish. Seal the bag (if using) or cover the dish with plastic wrap. Marinate in the refrigerator for at least 3 hours, or up to overnight for maximum flavor.
Preheat your oven to 475 degrees F. This high temperature will help achieve that beautiful crispy skin.
Remove the chicken from the marinade and discard the excess marinade. Heat 1/2 cup olive oil in a nonstick skillet over medium until hot but not smoking. Add the chicken pieces skin side down, three pieces at a time, and let them cook for 5 to 10 minutes until the skin is nicely browned. Remove from skillet and repeat with the remaining pieces. Remove the skillet from heat.
Lightly grease a roasting pan or dish. Slice two of the large navel oranges into rounds and lay them in a single layer, covering the bottom of the pan. Sprinkle some thyme sprigs into the bottom of the roasting pan as well (reserve some for the final platter/garnish).
Place the chicken back into the pan, skin side up. Brush each piece generously with date honey. This glaze will give your chicken that gorgeous shine and sweet flavor!
Cover the pan tightly with foil and bake for 45 minutes, basting the chicken every 15 minutes with more date honey. This makes sure the chicken remains juicy and flavorful throughout the cooking process.
After 45 minutes, the chicken should be cooked through and have an internal temperature of at least 165 degrees F (I usually cook it to 170). If not, re-cover and continue to cook until it reaches temperature.
Uncover the chicken. Baste once more with any remaining date honey, then increase the heat to 500 degrees F and cook for an additional 5 to 10 minutes until the date glaze is bubbly and shiny. Keep a close eye to make sure the glaze doesn't burn—this contains a lot of natural sugar and will blacken if you're not careful.
Slice up the remaining orange. Serve each piece of chicken garnished with a fresh orange slice and fresh thyme sprigs. This not only adds a beautiful touch but also enhances the flavor!
