Baked Orange Rosemary Chicken

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Ingredients

  • 8 Bone-in, skin-on chicken thighs (Can substitute with boneless, skinless chicken breasts or thighs)
  • 1/2 tsp. Dried oregano
  • 1/4 tsp. Freshly ground black pepper
  • 1/2 tsp. Dried Thyme
  • 1/2 tsp. Kosher salt
  • 2 Tbsp. Unsalted butter
  • FOR THE GLAZE:
  • 1 cup Florida Orange Juice
  • 1/4 cup Chicken stock
  • 1/4 cup Honey
  • Salt and pepper to taste
  • 2 Cloves garlic, minced
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Fresh rosemary
  • 2 Tbsp. Chopped fresh parsley leaves

Directions

  1. Preheat oven to 400° F.
  2. Season chicken with thyme, oregano, salt and pepper and set aside.
  3. Melt butter in a large oven-proof skillet over medium high heat.
  4. Add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Set aside.
  5. Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute.
  6. Stir in Florida Orange Juice, chicken stock, maple syrup, honey and rosemary and season with salt and pepper.
  7. Bring to a boil, then reduce heat and simmer until slightly thickened, about 3 to 5 minutes.
  8. Return chicken to skillet.
  9. Place skillet into oven and roast until completely cooked through, about 25 to 30 minutes.
  10. Serve immediately, garnished with parsley, if desired.