Q: Can I use chicken breasts instead of thighs?

A: You sure can! Chicken breasts work in this recipe, too. They’re a leaner option and still deliver great flavor when cooked properly.

Q: What’s the best honey to use in this recipe?

A: I usually go with local raw honey or classic clover honey. Just be careful with manuka honey since high heat can reduce its beneficial properties.

Q: Can I substitute red onions or red bell peppers?

A: Go for it. Both red onions and red bell peppers work beautifully in this dish.

Q: Does this dish freeze well?

A: Yes, it freezes well. For full storage and reheating tips, check out the section below.

Sweet & Savory Orange Honey Rosemary Chicken Thighs

Description

My Sweet & Savory Orange Honey Rosemary Chicken Thighs deliver a vibrant, elevated twist to the table! This wholesome dish blends citrusy brightness, subtle sweetness, and earthy herbs into an addictive, balanced, made-over meal. It’s perfect for a healthier lunch or dinner any day of the week!

Ingredients

Scale

(Use organic ingredients when possible)

1 lb. Chicken skinless thighs (4 large)
4 Large oranges, navel
Zest from one orange
4 Stems fresh rosemary
1/4 Teaspoon dry rosemary
2 Cloves garlic, minced
2 Teaspoons granulated garlic, divided
1 Teaspoon salt, divided
1/2 Cup honey
2 Medium onions, yellow
1/2 Large bell pepper, yellow
1/2 Large bell pepper, orange
1 Tablespoon olive oil
1 Teaspoon olive oil
1 Tablespoon arrowroot powder
1 Tablespoon water
Salt

Cook Mode Prevent your screen from going dark

Instructions

Allow the chicken to come to room temperature before cooking.
Sprinkle a bit of salt and granulated garlic on both sides.
Add 1 tablespoon of olive oil to a large skillet over medium-low heat. The oil should sizzle when the chicken thighs hit the pan. Sear the first side for 4 to 5 minutes.
While the chicken cooks, cut the onions and bell pepper into thick 1-inch strips. Mince the garlic.
Flip the chicken and cook the other side for another 4 to 5 minutes.
Zest one orange. Remove the skin from all of the oranges. Cut off the ends, then peel in strips. Slice the oranges into chunks or rounds.
Check on the chicken. When both sides are golden, remove the chicken from the pan. If you prefer more color, cook for a minute longer, then set it aside. It will finish cooking in the sauce later.
Add 1 teaspoon of oil to the pan.
Lower the heat and add the onions and bell pepper. Stir in 1/4 teaspoon salt, 1/2 teaspoon garlic granules, minced fresh garlic, and rosemary stems.
After the vegetables soften slightly, about 3 minutes, add the honey, orange slices, orange zest, dried rosemary, 1/2 teaspoon salt, and 1 teaspoon granulated garlic. Nestle the chicken thighs into the pan between the vegetables and oranges. Cover with a lid, leaving it cracked to let steam escape. Simmer on low for 10 to 12 minutes.
After 10 minutes, check the pan. To lightly thicken the sauce, mix 1 tablespoon of arrowroot powder with 1 tablespoon of cool water. Stir the slurry into the dish. Add 1/4 teaspoon salt and 1/2 teaspoon granulated garlic. Mix well to avoid clumps.
Let it simmer for a few more minutes until the sauce thickens. If you prefer a thicker sauce, you can add more of the arrowroot slurry. The oranges will break down into a rich, flavorful sauce.
Check that the chicken’s internal temperature has reached 165°F. Taste and adjust the seasoning as needed by adding more salt, honey, garlic, or rosemary. Remove the rosemary stems before serving.
Spoon it into a dish and dig in!