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.
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.
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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- 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
- Pre-heat oven to 450
- Heat an oven proof skillet on the stove on medium til it gets nice and hot.
- Pat your chicken with paper towel to make sure they are dry.
- Salt and pepper both sides of the chicken, then sprinkle dried thyme on the skin as well.
- 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.
- While crust is browning add a little thyme to the other side.
- When deep golden flip over chicken, add the garlic cloves, letting them cook til they start to smell nice and garlicky.
- 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.
- Now squeeze your honey into the pan, whisking it into the juice.
- Lay your orange slices all around, sprinkle them with a little salt, pepper and thyme.
- Brush some of the orange and honey juice on top of each thigh.
- 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.
- Let it rest for 5 minutes then serve.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
