Ingredients
- Chicken (legs and thighs): 8 pieces
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Thyme: 5 sprigs
- Navel Orange, sliced: 1 large
- Chicken Stock: 2 cups
- Fresh Orange Juice: 1/2 cup
- Purple Onion, sliced: 1 large
- Toasted Cumin Seeds: 1 tablespoon
- Butter: 1 tablespoon
- Red Pepper Flakes: 1/4 teaspoon (optional, for extra spice)
- Salt and Pepper: To taste
Marinade:
- Orange Juice: 1/2 cup
- Honey: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat your oven to 375°F (190°C).
- Mix the marinade ingredients (orange juice, honey, cumin, salt, and pepper) in a medium bowl.
- Place the chicken in a dish or resealable bag, pour the marinade over, and refrigerate for at least 30 minutes or overnight.
- Remove the chicken from the marinade and pat dry. Reserve the marinade.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken, skin side down, for 5 minutes until golden brown.
- Add the reserved marinade, orange slices, onion, garlic, and thyme to the skillet.
- Pour in the chicken stock and cover the skillet with a lid or foil. Transfer to the oven and roast for 1 hour, basting every 10-15 minutes.
- For the final 15 minutes, remove the lid or foil to crisp up the chicken skin.
- Check the internal temperature of the chicken, ensuring it reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before serving.
Notes
- For extra crispy skin, sear the chicken thoroughly before roasting and uncover it during the final 15 minutes.
- Pair with roasted vegetables or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (approx.)
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg