Directions
- 1Preheat oven to 350°F (180°C).
- 2Line a large baking pan with parchment paper.
- 3Add all the chicken pieces to the pan in one layer (8 chicken thighs and 2 leg pieces, all bone in).
- 4In a small bowl, zest two oranges.
- 5Take the same oranges and get all of the juice and pulp out.
- 6Add sliced garlic, a quarter cup of honey, and a quarter cup of olive oil to the bowl with orange zest, juice and pulp.
- 7Mix the ingredients in the bowl all together.
- 8Pour the mixture all over the chicken, making sure every piece is coated.
- 9Roughly chop some parsley and scatter it everywhere.
- 10Sprinkle some salt and paprika over the chicken.
- 11Cover the chicken with a wet parchment paper, then tightly with a double layer of foil.
- 12Bake for about 2 hours in the preheated 350°F oven.
- 13After 2 hours, remove foil and parchment and bake uncovered for another 30 to 45 minutes until golden on top.
- 14Serve over rice, noodles, or couscous.
Ingredients
- 8 chicken thighs
- 2 leg-and-thigh pieces (or any bone-in chicken)
- 2 oranges orange zest, juice and pulp
- 6 cloves garlic, sliced
- 0.25 cup honey
- 0.25 cup olive oil
- 0.75 cup parsley, roughly chopped
- 0.5 Tbsp salt
- 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.
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