Chicken-Orange Rosemary Chicken

By dena

Ingredients

• 8 bone-in, skin-on chicken thighs*
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup orange juice
• 1/4 cup chicken stock
• 2 tablespoons maple syrup
• 2 tablespoons honey
• 1 tablespoon fresh rosemary
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Details

Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from damndelicious.net

Preparation

Step 1

Preheat oven to 400 degrees F.

Season chicken with thyme, oregano, salt and pepper, to taste; set aside.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately, garnished with parsley, if desired.