Pan-Roasted Orange Chicken
This simple, eight-ingredient Pan-Roasted Orange Chicken is elegant enough to serve at a dinner party, yet easy enough for a quick weeknight meal.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Recipe Created By: Jessi Heggan
Featured In: Florida Farm & Family
Ingredients
- 3 teaspoons ground cumin
- 3 teaspoons granulated garlic
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 large orange, divided
- 1½-2 pounds chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- ½ red onion, sliced
Instructions
- Preheat oven to 425 degrees. In a small bowl, combine the cumin, garlic, salt and pepper. Zest the orange and then slice it into rings. Add the zest to the bowl of spices and stir to combine. Spread the spice rub on both sides of the chicken thighs. Set aside.
- Heat olive oil in a large, oven-proof skillet over medium-high heat and add the sliced red onions. Cook for 2 to 3 minutes or until translucent.
- Move the onions to the side of the pan and place the chicken thighs into the pan skin side down. Brown the chicken for 2 to 3 minutes.
- Flip the chicken thighs over and top with orange slices. Roast in the oven for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees. Serve immediately.
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This sounds delicious. Must try it!