This is a simple dish to put together but yields stunning results. We've used a mix of lemon, tangerine and blood orange here, but you can use any mix of citrus you like—navel oranges, Meyer lemons, etc.
Ingredients
- sea salt and freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon paprika
- 1 lemon, sliced
- 1 tangerine, sliced
- 1 blood orange, sliced
- 8 bone-in, skin-on chicken thighs
Instructions
- Preheat oven to 400°F.
- Combine salt and pepper in a small ramekin (so you don't get your pepper mill all “chicken-y”). Whisk together oil, honey and paprika in a small saucepan over low heat. Let it warm up, so the honey liquefies and incorporates with the oil, stirring occasionally.
- While the honey mixture warms, trim excess fat from chicken. Sprinkle chicken generously with salt and pepper. Brush warm honey mixture all over chicken. Place chicken, skin side up, in a small, oiled roasting pan. Top evenly with slices of citrus. Brush fruit lightly with honey mixture. Roast 30 minutes, or until chicken registers 160°F on a meat thermometer, basting meat halfway through. Transfer chicken to a cutting board, and let stand 5 minutes. Discard skin, if desired.
Servings: 4
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