Ingredients Meat & Poultry Chicken Chicken Thighs Orange and Balsamic Chicken 3.3 (213) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 28, 2019 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 4 It takes only 20 minutes to get this tasty chicken dinner on the table. Oranges and balsamic vinegar come together in the sticky sauce that beautifully balances sour and sweet and pairs well with the chicken. Ingredients 4 bone-in, skin-on chicken thighs (about 1 ½ 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 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. 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. Print