Orange Rosemary Chicken
Orange Rosemary Chicken makes for one epic flavorful and satisfying dish. Chicken thighs roasted until crisp-tender and so juicy. Covered with a zesty orange rosemary glaze.
Ingredients
Chicken
- 4 chicken thighs (bones-in and skin)
- 1/2 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tbsp avocado oil
Glaze
- 1/2 cup orange juice
- 1/4 cup avocado oil
- 1 tbsp honey
- 1 tsp pink sea salt
- 1/2 tsp orange zest
- 1 clove of garlic
- 2 rosemary sprigs
- 1 thyme sprig
Garnish
- 1 orange sliced
- rosemary sprigs
Instructions
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Preheat oven at 350 degrees F.
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Pat dry chicken thighs and season with salt and pepper. Drizzle avocado oil over a large cast iron skillet. Place skillet on stovetop and bring to a heat on medium-high heat. Start placing chicken thighs on heated surface. Cook for 3-4 minutes then flip and cook again for another 3 minutes. Cook in batches if needed. Chicken doesn't have to be fully cooked at this point. Just enough to get a light golden color going and juices flowing.
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While chicken thighs are browning, whisk together all of the ingredients for the glaze in a small mixing bowl. Whisk until ingredients are well combined.
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Arrange all cooked chicken in skillet. Pour glaze over chicken making sure the top is well coated. Place orange slices over chicken then place chicken in oven and roast for 20-25 minutes.
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Remove Chicken from oven and garnish with more rosemary. Serve and enjoy!
Recipe Notes
Tip and Substitutions:
- Cook thighs on stovetop for instructed time- The chicken doesn't have to be completely cooked on the stovetop. Just enough to get a light brown color going and juices flowing. It will finish cooking while it roasts in the oven. You don't want to overcook your chicken. It will get a rubbery texture.
- No honey?- Substitute for maple syrup.
- No avocado oil?- Substitute for any preferred oil like coconut oil.
- Use freshly squeezed orange juice- will give the chicken a much better fresh taste and flavor.
- Cook chicken thighs on stovetop in batches- depending on how large your skillet is, all the thighs may not fit. Cook them in batches to avoid crowding and you can have enough room to flip them.
- Use other parts of the chicken for this recipe- Chicken thighs tend to pack more flavor making them great for this recipe. The skin and bones allow for more juices to build up and contribute to the added flavor of the chicken. However, if you prefer to use other parts of the chicken like the breasts or drumsticks, you can use those too. You can also use boneless and skinless thighs.