Short-On-Thyme Orange Chicken with Potatoes

Elizabeth Kurtz Elizabeth Kurtz
5.0 (1 reviews)

This chicken dish is both sweet and savory and packed with flavor. I often make this recipe when I’m cooking for a friend, as it’s universally loved. The oranges get nice and browned and are pretty on the plate. Add carrots, parsnips, turnips, or any other root vegetable you like. I prefer to marinate the chicken overnight, but if you forget just let it sit in the marinade for at least one hour.

2h 20m 6
Easy Gluten Free Meat

Contains: Soy

Directions

  1. In a zip-top bag, combine orange juice, orange zest, 1/3 cup oil, soy sauce, maple syrup, mustard, minced garlic, thyme, one teaspoon salt, 1/2 teaspoon pepper, oregano, and basil.

  2. Place chicken in the bag and mix so that the marinade fully covers the chicken. Refrigerate overnight or at least one hour.

  3. Preheat oven to 375 degrees Fahrenheit.

  4. Place orange slices, head of garlic, and potatoes on a sheet pan. Place chicken on top and pour marinade over everything. Toss potatoes, garlic, and oranges to coat with marinade.

  5. Drizzle with one to three tablespoons oil and sprinkle with salt and pepper to taste.

  6. Cover with aluminum foil and bake 30 minutes.

  7. Raise oven temperature to 425 degrees Fahrenheit. Uncover and bake 20–30 minutes more, until the top of the chicken is browned and potatoes are crispy. Serve warm with pan juices.

Credits

Description:
Photography by Chay Berger

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2 Comments

T SK •

YUMM
THIS CAME OUT HEAVEN!!!
I made it in a pyrex and it looked so elegant.
I omitted the potatoes, i didnt have and it was YUM
Thank you.

Sara •

CAUTION: Our Vaad HaKashrus wants us to peel and rinse all garlic cloves - for about 5 years now. They have found small insects in the heads.
Peel, rinse, then use whole, chopped, minced, pressed and/or pasted garlic.