Orange Honey Garlic and Thyme Chicken Thighs

chicken thighs with orange

This is a one pan dish that I make very often during citrus season. The flavor combinations of orange, honey, garlic and thyme are just amazing and you won’t believe how simple and fuss free this is to make.

Let’s talk about chicken for a minute, the quality of chicken you purchase really makes a difference. I always buy organic chicken, mostly Amish organic when I can find it. Organic chicken is not only healthier but it tastes so much better, therefore it really adds to the taste and quality of the dish.

orange halves

For this dish I would recommend sweet, juicy in season navel oranges or cara cara which is another variety that I love. You want the citrus to taste super sweet so I would not suggest using blood oranges which sometimes have a tangy flavor.

chicken thighs

Bone in, skin on is the way to go for this delicious orange honey chicken. Browning and crisping up the skin is a critical part of this recipe, so make sure you see a deep golden color in the browning process. Also, you want to use a pan that can go from the stovetop to the oven at a high temperature.

Don’t use any non stick type pan, in my opinion you’ll never acquire a deep golden crust on the skin.

A few briny olives compliments the sweetness of the juice which results in a sweet and salty thing going on with the orange honey mix, as well as the savory taste of thyme.

I highly recommend this dish, you can make it quickly during the week or get it together for a nice weekend meal, the flavors are out of this world!

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4.0 from 1 reviews
Orange Honey Garlic and Thyme Chicken Thighs
 
Author:
Ingredients
  • 1 package of good organic chicken thighs, bone in and skin on ( i had 5 in my package)
  • 6 whole garlic cloves
  • 1 big orange for the juice, maybe additional if needed
  • A big squirt of honey, like 3 tablespoons
  • Additional orange slices with the peel on, thinly sliced
  • dried thyme for seasoning
  • a handful of olives, a mix of 2 different kinds with the pits, like Castelvetrano and kalamata
  • olive oil
  • salt and pepper
Instructions
  1. Pre-heat oven to 450
  2. Heat an oven proof skillet on the stove on medium til it gets nice and hot.
  3. Pat your chicken with paper towel to make sure they are dry.
  4. Salt and pepper both sides of the chicken, then sprinkle dried thyme on the skin as well.
  5. Drizzle olive oil in hot pan then place chicken skin side down and don't move it until you get a deep golden crust on the skin side.
  6. While crust is browning add a little thyme to the other side.
  7. When deep golden flip over chicken, add the garlic cloves, letting them cook til they start to smell nice and garlicky.
  8. Add olives and the juice of one large orange, if not juicy enough squeeze another orange into the pan, you want to see the juice.
  9. Now squeeze your honey into the pan, whisking it into the juice.
  10. Lay your orange slices all around, sprinkle them with a little salt, pepper and thyme.
  11. Brush some of the orange and honey juice on top of each thigh.
  12. Place the whole pan into the oven to finish cooking, (it should only take maybe 15 more minutes but test with meat thermometer to make sure) taking it out and basting it again with the orange and honey mixture, which will thicken in the oven.
  13. Let it rest for 5 minutes then serve.

 

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Orange Citrus Tart with Mascarpone Custard

orange tart

This orange citrus tart is the perfect remedy for the doldrums of winter. It’s bright, citrus-y and it looks like sunshine! If you want a nice light dessert, here’s your answer! Yes, there is a custard made with creamy mascarpone cheese, but it doesn’t require much, just enough to give the sliced oranges a delicious, creamy base.

orange tart

I made this tart using a prepared pie crust which made it quite easy to pull together. If you have a Trader Joe’s near you, that’s the one I use (not sponsored).

tart ingredients

Because there are so few ingredients in this tart make sure you use quality mascarpone and good quality vanilla. I made a batch of my own vanilla back in September and I just started using it now.

I also love the flavor and quality of vanilla bean paste which is easy to find, just don’t get any thing that says “imitation vanilla”.

As far as what type of oranges to use, that’s your choice. I always have a surplus of citrus laying around this time of year so I used some navels along with cara cara and a Sumo orange, if I had a blood orange I would have added that because of it’s gorgeous color!

orange tart

Keep in mind this is not a rich dessert, it’s fresh and light tasting, so if you’ve had a heavy meal you can end it on a light note with a slice of this orange citrus tart.

tart slice

Calling all orange lovers, this one’s for you!

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5.0 from 2 reviews
Orange Citrus Tart with Mascarpone Custard
 
Bright and citrusy and brimming with bright flavors!
Author:
Ingredients
  • 1- 12 inch tart pan
  • 3 large oranges, outer peel and pith removed then sliced for layering. You can mix up any variety you like
  • 1 pastry crust, you can also use puff pastry and phyllo but all crusts need to be placed into a tart pan for stability
  • 3 eggs beaten
  • ¼ cup sugar plus 2 tablespoons to sprinkle on top
  • ¼ cup plus 2 heaping tablespoons of room temperature mascarpone cheese
  • 1 heaping teaspoon of good quality vanilla or vanilla bean paste
  • 1 tablespoon orange zest
Instructions
  1. Pre-heat oven to 375
  2. Place your crust into your tart pan. ( if using phyllo use 6-8 sheets brushed with butter in between the layers). Then place the tart pan onto a rimmed baking sheet for easy in and out of the oven.
  3. FOR THE CUSTARD
  4. In a bowl add the mascarpone, grab your hand mixer and make sure there are no lumps, then add in ¼ cup of sugar and mix in 1 egg at a time then the vanilla and zest.
  5. Pour the mascarpone mixture all over the pastry crust then place your sliced oranges all around, single layer.
  6. Sprinkle remaining 2 tablespoons of sugar all around.
  7. Place the tart into the oven until the top is slightly golden, the mascarpone mixture sets and the crust is nice and golden. 30 minutes or so, but ovens do vary so watch and test it.
  8. Let it cool down completely before serving, refrigerate any leftover.
  9. Optional: While still warm you can brush on a thinned out orange marmalade all over the oranges.

 

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Versatile Spaghetti Squash My Two Favorite Ways

spaghetti squash and eggs

Versatile spaghetti squash, a healthy winter squash that can be used in so many dishes. It’s a mild flavored and neutral tasting squash, so it’s able to take on the flavors and spices that you use to cook it with.

I’ve cooked with it many times in the past and even posted several recipes on this blog like here and here.

These two recipes posted here today are my current favorite ways to eat it. I’m sure as time goes on there will more!

You’ve heard of eggs in purgatory, well I make that every time I have some leftover strands of cooked spaghetti squash. Delicious to eat for breakfast, lunch or dinner. Seasoned browned butter squash that I made the night before lays as a base to hold eggs that sit in a puddle of flavored marinara, it’s out of this world good and so comforting!

roasted spaghetti squash

There are many different ways to prepare your spaghetti squash, I simply like to roast it. I also like my strands to be al’dente. Overcooking the squash results in mushy clumped together strands, not very appealing.

I like to slice the squash in half, ( be very careful), scoop out the seeds and place the 2 halves on a parchment lined sheet pan. Pre-heat oven to 400 degrees, salt and pepper each half and give it a light drizzle with olive oil. Place cut side down and pierce a couple of times with the tip of a knife. Roast 30-40 minutes depending on the size of your squash. Let it cool down then fluff the strands with a fork. 

brown butter squash

Now you’re ready to make this!

Spaghetti squash strands tossed into a garlicky browned butter and sage sauce. Then it’s showered with a very generous amount of Parmigiano Reggiano and toasted hazelnuts.

browned butter

Just grate some fresh garlic into your nutty brown butter and sage sauce, it smells amazing and takes the dish over the top!

butter and sage infused squash

 

squash with eggs

Be sure to save some of the leftovers so you can make this eggs in purgatory version with spaghetti squash for breakfast the next day, it will become one of your favorites, like mine.

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