In the fall and winter when I want more hearty food, we eat chicken one to two times per week, so I’m always looking for new ways to make it delicious. My go-to is normally this One-Pot Paprika Chicken and on Sundays, I love roasting a whole chicken in the oven because then we have leftovers for the week and I can make bone broth.
Yes the overall chicken thigh is a little more fatty than a chicken breast, but a great deal of the fat is monousaturated fats which are heart-health promoting. This fat is the reason the meat of chicken thigh is so juicy! If I haven’t convinced you that chicken thighs are yummy and nutritious then you could use chicken breasts instead. You can balance it out with my Juicy and Crunchy Kale Salad!
Makes 4 | Takes 45 mins
- 6 organic chicken thighs
- 2 organic oranges
- 1/4 cup honey
- 3 tbsp dijon mustard
- 2-3 tbsp extra-virgin olive oil
- Preheat oven to 350F degrees and line a baking dish with parchment paper.
- Remove peel from orange and either chop the peel finely, or transfer to a mini food processor and blitz into small chunks. Eat remaining orange or throw chunks into a salad.
- Remove from food processor and transfer to a small bowl. Combine with honey, mustard and extra-virgin olive oil. Give a taste test. Depending how strong the dijon is, add more honey if necessary.
- Place chicken thighs into baking dish. Spoon sauce over top of chicken. Place in oven and bake for 35 minutes.