Braised Orange Rosemary Chicken

Monica H

By
@MonisiaH

This is a lighter, very aromatic chicken dish, and goes well with white, or jasmine, rice.

Note: This dish is not salty; it is meant to be flavorful in other ways, but be ready to add dashes of salt to your dish if you want it saltier!

Another Note!: Don't omit letting the chicken stand before serving. It is essential for this chicken to rest in its juices for a while out of the oven.

Rating:
★★★★★ 2 votes
Comments:
Serves:
7-8
Prep:
5 Min
Cook:
55 Min
Method:
Bake

Ingredients

10-12
chicken thighs
2 Tbsp
salt
1 Tbsp
pepper
3 Tbsp
lemon juice
2 Tbsp
olive oil
2-3 Tbsp
balsamic vinegar
1 c
vegetable stock
2
oranges
5-6 sprig(s)
fresh rosemary sprigs

Step-By-Step

1Wash chicken and pat dry. Rub in the salt, pepper and lemon juice. Set aside. Preheat oven to 375*.
2Heat olive oil in pan. Add chicken, skin side down and do your first "flip over" when you see the skin becoming brown. Brown chicken in pan on both sides until crispy. Remove chicken from pan and place it in a baking pan.
3Slice your oranges in half. Set aside.
4Into hot pan, add the balsamic, and stir over low heat to deglaze pan, and release all of those little brown bits from pan. Pour this onto chicken.
5Into baking dish add vegetable stock, juice of the oranges and the rosemary sprigs. Kind of stuff the rosemary springs in between the chicken thighs.
6Bake uncovered for 35-40 minutes, until chicken juices run clear. Take pan out and cover with paper towel. Let chicken stand and rest for about 20 minutes. Transfer chicken out of drippings after 20 minutes. Either discard drippings, or use them to make a roux / gravy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Other Tag: For Kids