Crispy Skinned Chicken a L Orange
Elevate your dinner table with this show-stopping Crispy Skinned Chicken à L’Orange—an easy yet elegant recipe bursting with vibrant citrus flavor. Juicy, golden-brown chicken thighs are seared to perfection for irresistibly crispy skin, then roasted to tender, juicy perfection. The real magic lies in the luscious orange sauce, crafted with freshly squeezed orange juice, fragrant zest, a touch of honey, and a hint of thyme for depth and brightness. This crowd-pleasing dish pairs beautifully with roasted vegetables or creamy mashed potatoes, making it ideal for both weeknight dinners and special occasions. Ready in under an hour, this recipe marries bold flavors with simple techniques, ensuring you’ll return to it time and time again. Perfect for fans of citrus chicken recipes, savory glazes, and easy yet impressive meals!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 0.75 cup chicken stock
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 2 tablespoons butter, unsalted
- 1 teaspoon fresh thyme leaves
Instructions
Pat the chicken thighs dry with paper towels, ensuring the skin is as dry as possible for maximum crispiness.
Season the chicken thoroughly on both sides with 1 teaspoon salt and 1 teaspoon black pepper.
Heat a large, oven-safe skillet over medium-low heat and add 2 tablespoons olive oil.
Place the chicken thighs skin-side down in the skillet. Cook for 8-10 minutes without moving, until the skin is golden brown and crispy. Flip the thighs and cook the other side for 3 minutes.
Transfer the skillet to a preheated 400°F (200°C) oven and roast the chicken for 15-20 minutes or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside to rest.
In the same skillet, discard excess fat, leaving about 1 tablespoon of drippings. Add the chopped shallot and cook over medium heat for 2 minutes, until softened.
Stir in the minced garlic and cook for 30 seconds, until fragrant.
Add the orange juice, orange zest, chicken stock, honey, and vinegar to the skillet. Bring to a simmer, scraping any browned bits from the bottom of the pan.
Cook the sauce for 5-7 minutes, reducing it by about half, until it thickens slightly.
Whisk in the butter and thyme leaves, tasting for seasoning. Add additional salt to taste, if needed.
Return the chicken thighs to the skillet, spooning the orange sauce over the top. Heat for 2 minutes to meld the flavors.
Serve the chicken thighs hot with the orange sauce drizzled over. Pair with roasted vegetables or buttery mashed potatoes for a complete meal.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.7 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
