Orange Rosemary Chicken
Crisp-tender chicken, roasted in the most epic, melt-in-your-mouth orange rosemary glaze that you’ll want to drink!
I make a ton of chicken thigh recipes but I just had to save this one for Fall. And yes, it’s really Fall here in LA! I wore about 80 layers outside today in 64 degree weather. I know. Us Los Angelenos are wimps with this kind of weather.
But this recipe is even more special because of a secret, secret, SECRET ingredient: the ZICO Chilled Orange Juice Blend.
This new chilled coconut water and orange juice blend has 45% fewer calories than regular orange juice and with 5 naturally-occurring electrolytes, it has all of the hydration benefits of 100% natural coconut water. There’s no added sugar, no artificial flavors, no added preservatives – nothing!
And you see this glaze here? It’s made with real maple syrup and fresh rosemary with the ZICO juice goodness so just go ahead and guzzle that down. The juice only has 120 calories.
You can’t lose here.
Orange Rosemary Chicken
Ingredients
- 8 bone-in, skin-on chicken thighs*
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
For the orange rosemary glaze
- 2 cloves garlic, minced
- 1 cup ZICO Chilled Orange Juice Blend*
- ¼ cup chicken stock
- 2 tablespoons maple syrup
- 2 tablespoons honey
- 1 tablespoon fresh rosemary
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- Season chicken with thyme, oregano, salt and pepper, to taste; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in ZICO Chilled Orange Juice Blend, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
Notes
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Disclosure: This post is sponsored by ZICO. All opinions expressed are my own.