Meals around our kitchen have definitely had a Meditterean as well as a Middle Eastern flair the last three months. At times we question our heritage as those spices have not been flowing in the kitchen lately. With blood oranges being in season, and even longer than usual this year, this recipe for Blood Orange Rosemary Chicken Thighs has been served more than once. It is fresh, bright and the perfect way to welcome warmer months.
Besides being a rich in flavor recipe, this one can be made in a snap. Super easy, super good; the way we like it. I always have chicken thighs tucked away in the freezer for easy to make meals such as this. I find them are more moist and flavorful, then breasts. As well, they cook up in a snap on the grill, stovetop or in the oven as this recipe is made. Super simple!
The brightness of using fresh blood oranges and rosemary in this recipe definitely takes you away to a sunny table sitting on a beach overlooking the sea. Just the aroma when cooking will take you there in a moment. I was working on this recipe to shoot the other day, and when Lenny got home from a job, he said he could smell it outside the front door. He knew he was in for a good meal.
Head out to the market and pick up some blood oranges while they are still lurking around. If you cannot find them, then use any other favorite oranges. I have made this recipe with Cara Cara, Valencia as well as tangerines. All work perfectly with fresh rosemary.
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Blood Orange Rosemary Chicken Thighs
6 chicken thighs, with or without skin
3 small blood oranges
2 large sprig of rosemary
1 teaspoon kosher salt
1 teaspoon black pepper
a generous drizzle of olive oil
Preheat oven to 400.
In a small bowl or mortar crush the rosemary with the salt and pepper.
Slice 2 1/2 oranges into thin slices. Save the other half for the juice.
Wash and pat dry the chicken thighs, then place into an oven proof skillet.
Drizzle with olive oil.
Scatter the rosemary mixture evenly over the chicken thighs.
Top the chicken thighs with the orange slices. Squeeze the remaining half of orange all over the top.
Place into the oven.
Cook for 30 – 35 minutes; the temperature should reach 165 on a meat thermometer.