Citrus Roasted Chicken with Balsamic Glaze
Ingredients
Chicken:
- 6 bone-in skin-on chicken thighs
- 1½ tsp kosher salt
- black pepper for sprinkling
- 2-3 tbsp olive oil
- 1 orange cut into wedges
- 1 lemon thinly sliced
- 1 small onion cut into wedges
- 6 garlic cloves smashed
- 1 whole head garlic halved, optional
- 4-5 sprigs fresh thyme optional
- ¼ chicken stock or water
- ¼ cup fresh orange juice
Balsamic Glaze:
- ⅓ cup fresh orange juice
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 garlic clove crushed
- 1 tbsp oil
Instructions
- Preheat the oven to 400°F. Pat the chicken dry (even if you don’t usually do this, it’s important this time). Season with salt and pepper.
- In a small bowl, whisk together all glaze ingredients. Set aside.
- Heat a large Dutch oven (or any heavy-bottomed pot) over medium-high heat. Add olive oil. Add chicken, skin side down, and sear for 6-8 minutes, until skin is deeply golden and crisp. You may need to do this in batches depending on the size of your pan. Flip the chicken, right side up.
- Add the orange, lemon, onion, and garlic in between the pieces of chicken. Optionally add the head of garlic and thyme to the pan as well.
- Add chicken stock and orange juice to the pan.
- Bake uncovered for 30-40 minutes. Start basting with the glaze during the last 10-20 minutes (don’t baste earlier), until the chicken is cooked through. Don’t glaze earlier or the honey will burn before the chicken is cooked.
Notes
If rewarming for Yom Tov, reserve some of the glaze for basting while rewarming. This can be made 1-2 days ahead and kept refrigerated before rewarming (cover well). It is not recommended to freeze.
