image of baked orange rosemary chicken in a cast iron skillet

Baked Orange Rosemary Chicken

Nutrition Facts
Serving size8
Amount per serving
Calories
566
  • % Daily Value*
  • Total Fat52.25g 67%
    • Saturated Fat14.964g 75%
    • Trans Fat0.26g
  • Cholesterol123mg 41%
  • Sodium217mg 9%
  • Total Carbohydrate12.89g 5%
    • Dietary Fiber0.2g 1%
    • Total Sugars10.06g 20%
  • Protein11.5g 23%
  • Vitamin A385mcg 43%
  • Vitamin C12.1mg 13%
  • Calcium23mg 2%
  • Iron0.67mg 4%
  • Thiamin0.069mg 6%
  • Folate11mcg 3%
  • Potassium226mg 5%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Ingredients

  • 8 bone-in, skin-on chicken thighs (Boneless, skinless chicken breasts or thighs can be substituted)
  • ½ tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 2 tbsp. unsalted butter

For the Orange Rosemary Glaze:

  • 1 cup Florida Orange Juice
  • 2 cloves garlic, minced
  • ¼ cup chicken stock
  • 2 tbsp. maple syrup
  • 2 tbsp. honey
  • 1 tbsp. fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. chopped fresh parsley leaves

Preparation

Prep Time Cook Time Total Time
15 minutes 45 minutes 1 hour

1. Preheat oven to 400 degrees F.

2. Season chicken with thyme, oregano, salt and pepper to taste; set aside.

3. Melt butter in a large oven-proof skillet over medium high heat.

4. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

5. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.

6. Stir in Florida Orange Juice, chicken stock, maple syrup, honey and rosemary; season with salt and pepper.

7. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.

8. Return chicken to skillet.

9. Place skillet into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

10. Serve immediately, garnished with parsley, if desired.