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.