Orange Balsamic Chicken Thighs Rachel Ray
Transform weeknight dinners with Rachel Ray's Orange Balsamic Chicken Thighs, a delightful blend of savory and sweet flavors elevated by fresh, zesty ingredients. Juicy bone-in, skin-on chicken thighs are seared to golden perfection, then bathed in a luxurious sauce infused with freshly squeezed orange juice, balsamic vinegar, honey, and fragrant herbs like rosemary and thyme. The dish is finished in the oven, allowing the rich flavors to meld beautifully while keeping the chicken tender and moist. Perfectly balanced with a tangy-sweet glaze and crisp, caramelized skin, this elegant yet easy recipe pairs wonderfully with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. A true must-try for citrus lovers and fans of bold, vibrant dinners!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 0.25 cup balsamic vinegar
- 0.5 cup orange juice (freshly squeezed)
- 1 teaspoon orange zest
- 1 tablespoon honey
- 0.5 cup chicken broth
- 1 teaspoon rosemary, chopped
- 1 teaspoon thyme, chopped
Instructions
Preheat the oven to 375°F (190°C).
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper on both sides.
Heat olive oil in a large, oven-proof skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes, until the skin is golden and crispy. Flip the thighs and cook for another 2 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant.
Deglaze the skillet by adding balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Stir in orange juice, orange zest, honey, chicken broth, rosemary, and thyme. Allow the mixture to simmer for 3-4 minutes.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake for 25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Serve the chicken thighs warm, drizzled with the orange-balsamic sauce from the skillet.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 9.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 423 mg | 9% | |
*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.
