These cook up entirely in the oven, with a quick and easy orange sauce that starts with orange marmalade.
6chicken thighsbone-in/skin on
Salt and freshly ground pepper
1 1/2tspsoy sauce
1 1/2tspsesame oil
2Tbspjalapenoseeded and cored, finely diced
Fresh orange slices
Preheat oven to 400F.
Drizzle oil into an ovenproof skillet (such as a cast-iron skillet or any skillet that is ovenproof). Season chicken thighs with salt and freshly ground pepper and place into prepared skillet, skin side up.
Place into preheated oven and roast for about 30 minutes, or until chicken is almost cooked and skin is golden.
Meanwhile, prepare sauce by combining all the sauce ingredients in a small bowl and mix well.
When chicken is almost cooked, remove from oven and spoon off and discard the fat/liquid in the pan. Spoon a dollop of sauce over each chicken thigh and spread slightly over the top. Return to the oven for for an additional 5-8 minutes.
Serve with fresh orange slices and chopped cilantro garnish.
If using another cut of chicken, refer to the Cook's Notes above the recipe card for adjusted cooking times.Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!