I got a new camera for my 40th birthday and have been having a blast snapping pictures of all the foods that we cook at home! You can expect to see a bunch of new recipes over the next few months, as I play around with it and learn more.
This chicken recipe is an oldie but a goodie. In fact, I saw it in my files the other day and it surprised me that I created it! Ask any of my kids and they will tell you how much I dislike citrus! Not only the taste, but the smell is unpleasant to me.
However, many years ago one of my boyfriend’s aunts cooked the best roasted chicken I had ever tasted in my life and she told me her secret was to add a bit of orange juice to the pan to sweeten the gravy drippings. I played around with that and she was right!
This recipe was created back in those days of experimenting with adding orange juice to chicken. Despite the fact that I still have no desire to bring a slice of orange up to my lips, I made this recipe again after many years and still found it to be simply delicious!
¾ cup orange juice
3 Tbsp. tamari
2 Tbsp. honey
2 garlic cloves, minced
1” fresh ginger root, grated
6-8 chicken thighs (or breasts if you prefer white meat) bone-in, skin-on
- Combine the orange juice, tamari, honey, garlic and ginger together in a large glass baking dish.
- Clean and trim any excess fat off the chicken, and place in the marinade, cover, and refrigerate. Allow the chicken to marinate for at least an hour (up to 6 hours), flipping it at least once.
- Preheat the oven to 400 degrees. Cook the chicken (skin side up) for an hour (or until cooked thoroughly), basting every 20 minutes so the skin browns.
- Enjoy with a side of simply steamed veggies—broccoli rabe, broccoli, asparagus, kale, etc.