Hey everyone! Gosh, it’s been a while since I’ve posted anything….it has been SO busy in the life of Sara. Now that it’s pleasant outside and things have calmed down a little bit, I’ve finally had time to cook a home-cooked meal! Today I cooked this dish ahead of time….here’s to eating at a reasonable hour!
Lately I’ve been trying to watch my diet and exercise a little bit more. For those trying to eat on the healthier side, this is a very healthy dish, full of fresh orange zest and juice! It’s very tasty, and the chicken was incredibly moist—no dry chicken here!
It’s incredibly easy to make—no problems or issues I ran into! Hope you guys decide to make it 🙂
YIELD: 3 thighs and 3 drumsticks
TIME: 1 hour
3 chicken thighs and 3 chicken drumsticks (or any combination of chicken you’d like!)
1 cup freshly squeezed orange juice
1 orange, zested
2 oranges, sliced
1/4 cup rice vinegar
2 Tbsp soy sauce
1/3 cup brown sugar
1 tsp ground ginger
1/2 tsp red pepper flakes (I just used a few sprinkles, but add more if you want more spice!)
Preheat oven to 425 F, and spray a 9×13 pan with PAM (or any non-stick cooking spray). Line the orange slices on the bottom of them pan evenly. Combine orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes in a small saucepan, and bring to a boil. Reduce heat and simmer for 5 minutes. Carefully set chicken on top of the orange slices, skin side up, and pour half the glaze on top of the chicken. Cook for 30 minutes, and pour remaining glaze over the chicken. Cook for an additional 20 minutes, or until skin is browned.
Hope y’all enjoy!
adapted from the stay at home chef