Citrus Herb Chicken Thighs

By á-6416

Ingredients

• 2.5 pounds chicken thighs (bone in, with skin)
• 0.5 cup fresh squeezed tangerine juice
• 0.25 cup fresh lemon juice
• 0.25 cups dry white wine
• 2 teaspoons minced garlic
• 1 teaspoon fresh rosemary, chopped
• 0.25 teaspoons dried thyme
• salt and pepper to taste

Preparation

Step 1

Using a sharp knife or kitchen shears, pierce a small whole in chicken skin to allow marinade to soak through. Place chicken thighs in a gallon freezer bag. In a small bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper. Whisk together, then pour into freezer bag with chicken. Allow chicken to marinade for 2 hours, or proceed to freezing directions. After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear. Serve over tangerine rice pilaf.
Freezing Directions:

Prepare chicken and marinade as directed above. Label and lay flat to freeze. TO SERVE: Thaw. Place chicken in a baking dish and bake at 350 degrees 45-50 minutes, until juices run clear. Serve baked chicken over tangerine rice pilaf.