Orange-Rosemary Roast Chicken

Orange-Rosemary Roast Chicken
  • 2 medium oranges
  • 1 1/2 potatoes, cut into wedges or squares
  • 1 tbsp dry rosemary
  • 1/4 cup Olive Oil
  • 2 1/4 tsp salt
  • 1/4 tsp pepper
  • 5-6 chicken thighs (with skin or skinless)
  • 1 tbsp balsamic vinegar
  • 1/4 tsp honey
  • 1/2 cup olives pitted and cut into pieces
  • 1 oz parmesan cheese
  1. Place an empty baking pan in the oven and preheat to 425 degrees
  2. Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
  3. Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
  4. Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture
  5. Sprinkle with more rosemary if desired

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