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braised orange rosemary chicken

(2 ratings)
MonisiaH avatar
Recipe by
Monica H
@MonisiaH
Michigan City, IN

This is a lighter, very aromatic chicken dish, and goes well with white, or jasmine, rice. Note: This dish is not salty; it is meant to be flavorful in other ways, but be ready to add dashes of salt to your dish if you want it saltier! Another Note!: Don't omit letting the chicken stand before serving. It is essential for this chicken to rest in its juices for a while out of the oven.

(2 ratings)
yield 7 -8
prep time 5 Min
cook time 55 Min
method Bake

Ingredients For braised orange rosemary chicken

  • 10-12
    chicken thighs
  • 2 Tbsp
    salt
  • 1 Tbsp
    pepper
  • 3 Tbsp
    lemon juice
  • 2 Tbsp
    olive oil
  • 2-3 Tbsp
    balsamic vinegar
  • 1 c
    vegetable stock
  • 2
    oranges
  • 5-6 sprig
    fresh rosemary sprigs

How To Make braised orange rosemary chicken

  • 1
    Wash chicken and pat dry. Rub in the salt, pepper and lemon juice. Set aside. Preheat oven to 375*.
  • 2
    Heat olive oil in pan. Add chicken, skin side down and do your first "flip over" when you see the skin becoming brown. Brown chicken in pan on both sides until crispy. Remove chicken from pan and place it in a baking pan.
  • 3
    Slice your oranges in half. Set aside.
  • 4
    Into hot pan, add the balsamic, and stir over low heat to deglaze pan, and release all of those little brown bits from pan. Pour this onto chicken.
  • 5
    Into baking dish add vegetable stock, juice of the oranges and the rosemary sprigs. Kind of stuff the rosemary springs in between the chicken thighs.
  • 6
    Bake uncovered for 35-40 minutes, until chicken juices run clear. Take pan out and cover with paper towel. Let chicken stand and rest for about 20 minutes. Transfer chicken out of drippings after 20 minutes. Either discard drippings, or use them to make a roux / gravy.
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