braised orange rosemary chicken
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.
prep time
5 Min
cook time
55 Min
method
Bake
yield
7-8 serving(s)
Ingredients
- 10-12 - chicken thighs
- 2 tablespoons salt
- 1 tablespoon pepper
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2-3 tablespoons balsamic vinegar
- 1 cup vegetable stock
- 2 - oranges
- 5-6 sprigs fresh rosemary sprigs
How To Make braised orange rosemary chicken
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Step 1Wash chicken and pat dry. Rub in the salt, pepper and lemon juice. Set aside. Preheat oven to 375*.
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Step 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. -
Step 3Slice your oranges in half. Set aside.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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