Excellent served with a side of fresh stir-fried veggies and Coconut Jasmine or Basmati rice.
You will need:
4 bone-in, skin-on, chicken thighs
2 large navel oranges
2 TBSP low-sodium soy sauce
1 TBSP honey (or maple syrup)
1 TBSP olive oil
1 TBSP Savory Sweet Citrus
2 cloves garlic, minced
Red Chili flakes to taste (optional)
1 TBS cornstarch, for thickening the sauce
Directions:
Step 1: Marinate the chicken: Juice one of the oranges into a medium mixing bowl. Add the other ingredients (except cornstarch) and whisk until fully combined. Place chicken thighs into a bowl with a lid or in a Ziplock bag and mix to coat the chicken well. Place chicken in the refrigerator and marinate for a minimum of one hour, up to overnight.
Step 2: Bake the chicken: Preheat oven to 400 degrees and lightly grease a baking dish. While oven is preheating, pull chicken out the refrigerator and allow to come close to room temperature on the counter. In the meantime, slice remaining orange into half-moons. When oven is preheated, place chicken in prepared dish, skin-side up.
*Reserve the marinade for making the sauce. (You can use a strainer over a bowl to make sure you get all of that yummy marinade for your sauce.)
Place the orange slices around the chicken, making sure most of them are up against the chicken to infuse the citrus into the meat during roasting. Place the dish in the oven and bake for 30 minutes, or until the skin is crispy and an instant read thermometer reads 165 degrees. Pull from the oven and tent with foil. Allow to rest for 10 minutes before serving.
Step 3: Make the sauce: Pour the reserved marinade in a small saucepan, whisk in cornstarch, while still cold until there are no clumps. Turn the heat on to medium-high. Bring sauce to a simmer and cook, continuing to stir, until the sauce reaches 165 degrees, and your desired thickness. Spoon over the meat while hot and serve.
*If you like a sauce with a little tartness, you can add 1 - 2 TBSP rice vinegar to the marinade while cooking.
If you want more sauce, add some chicken broth before whisking in the cornstarch.
Recipe Credit: This recipe was created by one of our online fans, Aimee MacArthur from Montana. Aimee is a home cook and part-time private chef who loves good food made using quality ingredients, especially seasonings, herbs, oils, and vinegars. She is also a home "sourdough scientist," working on perfecting the craft.