Serves 6
⅓ cup orange juice (preferably fresh, from 1–2 oranges)
2 teaspoons
orange zest
⅓ cup olive oil, plus 1–3 tablespoons
¼ cup soy sauce
3 tablespoons
maple syrup
1 tablespoon
Dijon mustard
4 cloves garlic, minced
3 sprigs fresh thyme
1 teaspoon kosher salt, plus more
to taste
½ teaspoon fresh ground pepper, plus more to taste
½ teaspoon dried oregano
½ teaspoon
dried basil
8 pieces on-the-bone chicken (any)
1 orange, sliced
1 head garlic, top sliced off
2 lbs. baby red potatoes, halved
In a zip-top bag, combine orange juice, orange zest, ⅓ cup oil, soy sauce, maple syrup, mustard, minced garlic, thyme, 1 teaspoon salt, ½ teaspoon pepper, oregano, and basil.
Place chicken in the bag and mix so that the marinade fully covers the chicken. Refrigerate overnight or at least 1 hour.
Preheat oven to 375°F.
Place orange slices, head of garlic, and potatoes on a sheet pan. Place chicken on top and pour marinade over everything. Toss potatoes, garlic, and oranges to coat with marinade.
Drizzle with 1–3 tablespoons oil and sprinkle with salt and pepper to taste.
Cover with aluminum foil and bake 30 minutes.
Raise oven temperature to 425°F. Uncover and bake 20–30 minutes more, until the top of the chicken is browned and potatoes are crispy. Serve warm with pan juices.
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The post Cheat Sheets // Short-On-Thyme Orange Chicken appeared first on Ami Magazine.
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