In a bowl, combine garlic, parsley, Italian herb seasoning and pepper. Add chicken thighs and oil and toss well to coat chicken evenly.
Heat large nonstick skillet over medium high heat and brown chicken on both sides and place in ovenproof casserole dish; set aside.
In a small bowl, whisk together orange juice, honey, vinegar, soy sauce and cornstarch. Return skillet to medium-high heat and add orange juice mixture and bring to a simmer, stirring. Pour over chicken and place in 200°C (400°F) oven for about 15 minutes or until chicken is no longer pink inside.