Orange Rosemary Chicken

• Gluten free
• Paleo

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh leaves
  • 1 tbsp Rosemary, Fresh
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 2 tbsp Honey
  • 2 tbsp Maple syrup

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper

• Drinks

  • 1 cup Zico chilled orange juice blend

• Dairy

  • 2 tbsp Butter, unsalted

Found on damndelicious.net

Description

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 ZICO Chilled Orange Juice Blend*
• 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

Directions

• 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.