OJ Chicken

165 mins
Serves 1
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Directions

  1. 1Preheat oven to 350°F (180°C).
  2. 2Preheat oven to 350°F (180°C).
  3. 3Preheat oven to 350°F (180°C).
  4. 4Line a large baking pan with parchment paper.
  5. 5Line a large baking pan with parchment paper.
  6. 6Line a large baking pan with parchment paper.
  7. 7Add all the chicken pieces to the pan in one layer (8 chicken thighs and 2 leg pieces, all bone in).
  8. 8Add all the chicken pieces to the pan in one layer (8 chicken thighs and 2 leg pieces, all bone in).
  9. 9Add all the chicken pieces to the pan in one layer (8 chicken thighs and 2 leg pieces, all bone in).
  10. 10In a small bowl, zest two oranges.
  11. 11In a small bowl, zest two oranges.
  12. 12In a small bowl, zest two oranges.
  13. 13Take the same oranges and get all of the juice and pulp out.
  14. 14Take the same oranges and get all of the juice and pulp out.
  15. 15Take the same oranges and get all of the juice and pulp out.
  16. 16Add sliced garlic, a quarter cup of honey, and a quarter cup of olive oil to the bowl with orange zest, juice and pulp.
  17. 17Add sliced garlic, a quarter cup of honey, and a quarter cup of olive oil to the bowl with orange zest, juice and pulp.
  18. 18Add sliced garlic, a quarter cup of honey, and a quarter cup of olive oil to the bowl with orange zest, juice and pulp.
  19. 19Mix the ingredients in the bowl all together.
  20. 20Mix the ingredients in the bowl all together.
  21. 21Mix the ingredients in the bowl all together.
  22. 22Pour the mixture all over the chicken, making sure every piece is coated.
  23. 23Pour the mixture all over the chicken, making sure every piece is coated.
  24. 24Pour the mixture all over the chicken, making sure every piece is coated.
  25. 25Roughly chop some parsley and scatter it everywhere.
  26. 26Roughly chop some parsley and scatter it everywhere.
  27. 27Roughly chop some parsley and scatter it everywhere.
  28. 28Sprinkle some salt and paprika over the chicken.
  29. 29Sprinkle some salt and paprika over the chicken.
  30. 30Sprinkle some salt and paprika over the chicken.
  31. 31Cover the chicken with a wet parchment paper, then tightly with a double layer of foil.
  32. 32Cover the chicken with a wet parchment paper, then tightly with a double layer of foil.
  33. 33Cover the chicken with a wet parchment paper, then tightly with a double layer of foil.
  34. 34Bake for about 2 hours in the preheated 350°F oven.
  35. 35Bake for about 2 hours in the preheated 350°F oven.
  36. 36Bake for about 2 hours in the preheated 350°F oven.
  37. 37After 2 hours, remove foil and parchment and bake uncovered for another 30 to 45 minutes until golden on top.
  38. 38After 2 hours, remove foil and parchment and bake uncovered for another 30 to 45 minutes until golden on top.
  39. 39After 2 hours, remove foil and parchment and bake uncovered for another 30 to 45 minutes until golden on top.
  40. 40Serve over rice, noodles, or couscous.
  41. 41Serve over rice, noodles, or couscous.
  42. 42Serve over rice, noodles, or couscous.

Ingredients

  • 8 chicken thighs
  • 8 chicken thighs
  • 8 chicken thighs
  • 2 leg-and-thigh pieces (or any bone-in chicken)
  • 2 leg-and-thigh pieces (or any bone-in chicken)
  • 2 leg-and-thigh pieces (or any bone-in chicken)
  • 2 oranges orange zest, juice and pulp
  • 2 oranges orange zest, juice and pulp
  • 2 oranges orange zest, juice and pulp
  • 6 cloves garlic, sliced
  • 6 cloves garlic, sliced
  • 6 cloves garlic, sliced
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.75 cup parsley, roughly chopped
  • 0.75 cup parsley, roughly chopped
  • 0.75 cup parsley, roughly chopped
  • 0.5 Tbsp salt
  • 0.5 Tbsp salt
  • 0.5 Tbsp salt
  • 0.5 Tbsp paprika
  • 0.5 Tbsp paprika
  • 0.5 Tbsp paprika

Equipment

big panparchment papersmall bowlfoil

Tips

  • Pulling out orange pieces works better than scooping for extra texture.
  • Cover with wet parchment and a double layer of foil to lock in moisture.