Description
This Vinegar Chicken with Oranges features succulent chicken thighs marinated in a zesty mix of white wine vinegar and fresh orange juice, resulting in crispy skin and vibrant flavors. It’s an ideal dish for any occasion, served with a drizzle of pan juices and garnished with fresh parsley.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 cup white wine vinegar
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 tablespoon honey
- 1 orange, sliced into rounds
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels to ensure crispy skin.
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, dried thyme, and dried oregano.
- Rub the seasoning mixture all over the chicken thighs, including under the skin.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 5-7 minutes until golden brown.
- In a separate bowl, whisk together white wine vinegar, fresh orange juice, and honey until the honey is dissolved.
- Flip the chicken thighs so the skin side is facing up and pour the marinade over them.
- Add sliced orange rounds around the chicken in the skillet.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken with the marinade halfway through cooking to keep it moist.
- Once done, remove the skillet from the oven and let the chicken rest for 5 minutes.
- Serve the chicken on a platter, spooning pan juices over the top, and garnish with chopped parsley.
- Pair with your choice of sides, such as roasted vegetables or a green salad.
Notes
- You can substitute chicken breasts for thighs, but check the internal temperature earlier as they may cook faster.
- For enhanced flavor, marinate the chicken in the vinegar and orange juice mixture for a few hours or overnight.
- Add red pepper flakes to the marinade for a spicy kick.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- This dish is great for meal prep; make a larger batch for easy lunches.
- Save any leftover sauce for drizzling over rice, quinoa, or salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes