In a large mixing bowl, combine the freshly squeezed orange juice, hot sauce, 1/2 cup of extra virgin olive oil, mustard, orange zest, salt, and black pepper. Whisk until well blended. Add the chicken pieces and coat well in the marinade. Cover and refrigerate for at least 1 hour, or overnight if time allows.
Preheat your oven to 400°F (200°C).
While the chicken is marinating, peel and segment two of the navel oranges for garnishing. Use the remaining orange to extract juice if needed. Chop the fresh thyme, reserving some sprigs for garnish.
Remove the marinated chicken from the refrigerator. Place chicken pieces in a baking dish with any remaining marinade. Drizzle the additional 3 tablespoons of olive oil over the top. Scatter thyme sprigs and orange segments around the chicken. Bake for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, prepare the date honey syrup by combining it with a splash of water in a small saucepan over medium heat. Heat until warm, stirring occasionally.
Once the chicken is done baking, let it rest for a few minutes. Drizzle the date honey syrup over the chicken and garnish with leftover orange segments and thyme. Serve hot.
