Description
This baked chicken thighs recipe features crispy skin and a tangy orange sauce made with honey and fresh orange juice, balanced by white wine vinegar. It’s an easy and impressive dish perfect for a cozy dinner.
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).
- In a large bowl, mix salt, black pepper, garlic powder, onion powder, dried thyme, and dried oregano. Pat the chicken thighs dry and rub the spice mixture all over, 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 and crispy.
- Flip the chicken thighs and cook for an additional 3-4 minutes.
- In a small bowl, whisk together white wine vinegar, fresh orange juice, and honey.
- Pour the vinegar and orange juice mixture over the chicken, scraping up any browned bits from the skillet.
- Arrange orange slices on top of the chicken and in the sauce.
- Transfer the skillet to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Halfway through baking, baste the chicken with the sauce.
- After 25 minutes, check the chicken; if not done, bake for an additional 5-10 minutes.
- Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
- Sprinkle with chopped parsley and serve directly from the skillet or on a platter.
- Serve with roasted vegetables, rice, or a green salad.
- Savor the delightful flavors of the dish!
Notes
- For extra flavor, consider marinating the chicken in the vinegar and orange juice mixture for a few hours before cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes