Inspired by a dish from a
recipe in Bon Appetit, I have
pared-down the ingredients to create a simpler
chicken dish with a lovely bright orange flavor.
RV-easy, family and budget friendly, this dish will
be a hit.
4 chicken thighs, bone-in, with skin (about 1.25
3 juicy oranges, preferably Valencia
1 teaspoon cornstarch
2 Tablespoons extra-virgin olive oil, plus more for
oiling the baking dish
1 Tablespoon grainy mustard (such as Grey Poupon
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 teaspoon fresh (or dried) thyme leaves, plus more
stems for garnish, if desired
*Special Equipment - gallon-size ziplock bag
Rice, to accompany (optional)
Place the chicken pieces in a gallon ziplock bag.
Wash and dry three oranges.
Orange #1: Slice into 1/4-inch slices; do not peel,
discard the ends. Place the orange slices in the bag
with the chicken.
Orange #2: Zest, then juice the zested orange.
Orange #3: Juice only.
Place all the orange juice (you should have at least
1/2 cup or more) and zest in a small bowl and
whisk-in the cornstarch, olive oil, mustard, salt,
pepper and thyme until smooth. Pour the orange juice
mixture into the ziplock bag and toss well to coat. Seal the bag, refrigerate for
several hours, all day or even overnight.
Ready for the oven
Heat oven to 400°. Oil an 8x8-inch baking
dish. Place the four chicken pieces in one layer in
the baking dish. skin-side up, and tuck the orange
slices between each thigh. Pour the
marinade over all. Bake for 40 minutes, until juices
run clear and chicken is deeply browned. Remove from
oven. Place chicken thighs on a serving platter and
pour the pan juices over. Garnish the platter with
the baked orange slices and additional fresh thyme
Serves 2 - 4.
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