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Under 30 Minutes

Under 30 Minutes

Orange and Balsamic Chicken

Squeeze the oranges over the chicken and eat with crusty bread to soak up the sauce.

  • prep: 5 mins
    total time: 20 mins
  • servings: 4

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
  • Coarse salt and ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 unpeeled orange, cut into 8 wedges
  • 1 tablespoon unsalted butter

Directions

  1. Step 1

    Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.

  2. Step 2

    Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Source
Everyday Food, November 2010

Reviews (7)

  • 27 Dec, 2012

    I made this tonight and did not quite read the recipe through. I was in a hurry and ended up using leg and thigh quarters. While it did end up needing extra time in the oven, it did come out well. It was a HUGE hit for my family.

  • 18 Nov, 2012

    I've made this a couple of times -- first with clementines and drumsticks, and the second according to the recipe -- and both turned out really well. My husband really enjoyed this recipe!

  • 18 Nov, 2012

    I've made this a couple of times -- first with clementines and drumsticks, and the second according to the recipe -- and both turned out really well. My husband really enjoyed this recipe!

  • 14 Apr, 2012

    This was delicious, although I cooked my chicken longer in the oven since I think my pieces may have been larger than the ones Sarah used. The skin was super crispy, and the chicken thighs were very juicy . A quick nd easy recipe.

  • 24 Oct, 2011

    Very tasty, but balance it out with some healthier sides, like brown rice and veggies. Mine always needs longer to cook, in each stage. I use my cast iron skillet, which works like a charm. My kids love the flavor, but it takes some doing to get them past the skin & the bones!

  • 2 Sep, 2011

    this has become a staple. we serve this over rice like a rice bowl. Yum! also, we toss in some chunks of orange for a nice refreshing bite.

  • 3 Mar, 2011

    easy and simple. definitely recommend.