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Orange and Balsamic Chicken

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Oranges and balsamic vinegar come together in this sticky sauce that beautifully balances sour and sweet and pairs well with chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2010

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. 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. 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.

Reviews Add a comment

  • MS11211722
    28 JUN, 2016
    Perfect for dinner, as I was defrosting thighs! Served it with broccoli and roasted sweet potato. Made this in my cast iron pan; easy and delicious, BUT, what a mess on my stove top!!! Not sure it needed that initial tablespoon of oil. However, the sauce was so yummy I'll make it again -- but next time I will roast the chicken entirely in the oven and make the final sauce on the stove. Has anyone else tried that?
    Reply
  • MS12394335
    24 JUN, 2016
    I don't recommend using olive oil for high heat cooking. It should never be heated as its molecular structure breaks down and it will create free radicals. I use coconut oil as it has a high-smoke point and retains its taste and structure. Also add a pat of butter and/or some bacon fat which I keep in my freezer for sauteeing green beans, making a roux for gumbo, etc. Kept the juice/fat from sauteeing the thighs as it imparts delicious flavor and nutrients. Put this over rice and it was yummy!
    Reply
  • MS12041220
    7 MAY, 2014
    Made this recipe and the family loved it. Would have loved more sauce. I used thighs and they were juicy and tender. Will make this again.
    Reply
  • Amber Mcelroy-Arseneaux
    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.
    Reply
  • SKS
    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!
    Reply
  • SKS
    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!
    Reply
  • scbluebird1
    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.
    Reply
  • kady_elle
    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!
    Reply
  • kgibson9
    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.
    Reply
  • thechampagnelife
    3 MAR, 2011
    easy and simple. definitely recommend.
    Reply