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Baked Florida Orange Juice Rosemary Chicken Recipe

Baked Florida Orange Juice Rosemary Chicken Recipe
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★★★★★

4.9 from 29 reviews

A flavorful and juicy Baked Florida Orange Juice Rosemary Chicken recipe featuring tender chicken thighs glazed with a fragrant orange-rosemary sauce, enhanced by a perfect blend of herbs and a touch of sweetness from maple syrup and honey. This easy oven-baked dish offers a delicious way to elevate your weeknight dinner with bright citrus notes and aromatic herbs.

Ingredients

Scale

Chicken

  • 8 bone-in, skin-on chicken thighs (can substitute with boneless, skinless chicken breasts or thighs)
  • ½ tsp dried thyme
  • ½ tsp dried oregano
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 tbsp unsalted butter

Orange Rosemary Glaze

  • 1 cup Florida Orange Juice
  • 2 cloves garlic, minced
  • ¼ cup chicken stock
  • 2 tbsp maple syrup
  • 2 tbsp honey
  • 1 tbsp fresh rosemary, chopped
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley leaves (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it is ready for roasting the chicken.
  2. Season Chicken: In a bowl, season the chicken thighs evenly with dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Set aside to let the flavors infuse.
  3. Sear Chicken: Melt unsalted butter in a large oven-proof skillet over medium-high heat. Place the chicken thighs skin-side down and sear each side until golden brown, approximately 2 to 3 minutes per side. Remove from heat and set aside.
  4. Sauté Garlic: Add the minced garlic to the skillet and cook, stirring frequently, until fragrant, about 1 minute. This develops a rich flavor base for the glaze.
  5. Make Orange Rosemary Glaze: Stir in Florida Orange Juice, chicken stock, maple syrup, honey, and fresh rosemary into the skillet. Season with salt and pepper to taste. Bring the mixture to a boil, then lower the heat and simmer until the glaze thickens slightly, about 3 to 5 minutes.
  6. Return Chicken to Skillet: Place the seared chicken thighs back into the skillet, spooning some glaze over each piece to coat them well.
  7. Oven Roast: Transfer the oven-proof skillet to the preheated oven. Roast the chicken until it is fully cooked through, about 25 to 30 minutes. The internal temperature should reach 165°F (74°C).
  8. Garnish and Serve: Remove the skillet from the oven and garnish the chicken with chopped fresh parsley. Serve immediately for best flavor.

Notes

  • You can substitute bone-in chicken thighs with boneless, skinless chicken breasts or thighs, adjusting the cooking time accordingly to prevent drying out.
  • For a deeper flavor, marinate the chicken with the herbs and seasoning for 30 minutes prior to cooking.
  • If you don’t have Florida Orange Juice, any fresh orange juice will work as a substitute.
  • Use an oven-safe skillet such as cast iron to easily transfer from stovetop to oven.
  • Check the glaze consistency and simmer longer if you prefer a thicker sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: baked chicken, orange rosemary glaze, Florida orange juice chicken, oven roasted chicken thighs, citrus chicken recipe

Find it online: https://servedbynora.com/baked-florida-orange-juice-rosemary-chicken-recipe/