I was looking for a yummy way to cook up some dark chicken meat, and came across this recipe on foodnetwork.com. I love recipes that have ingredients I already have in my kitchen. Todd was skeptical since he is not a fan of citrus w/ chicken, but he LOVED this (I mean eating 5 pieces of chicken loved!). The meat came out so juicy and flavorful. I highly recommend adding the OJ & chili oil to give it extra flavor (did not come out too spicy). I paired this with couscous, and veggies.
Cook Time: 35 minutes
Servings: 6
Ingredients
1/4 cup olive oil
6 tablespoons rosemary leaves (I used about 5 stems)
1 tablespoon kosher salt
2 teaspoons red pepper flakes (I used 3 teaspoons)
3/4 teaspoon freshly ground black pepper
4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
1/2 medium orange, cut into 6 very thin slices and slices cut into half moons (don't peel, cut into circles, and then cut circles in 1/2)
1 tablespoon unsalted butter
1/4 cup olive oil
6 tablespoons rosemary leaves (I used about 5 stems)
1 tablespoon kosher salt
2 teaspoons red pepper flakes (I used 3 teaspoons)
3/4 teaspoon freshly ground black pepper
4 pounds chicken thighs and drumsticks (6 thighs and 6 drumsticks)
1/2 medium orange, cut into 6 very thin slices and slices cut into half moons (don't peel, cut into circles, and then cut circles in 1/2)
1 tablespoon unsalted butter
I added:
-1/4 cup of orange juice
-1/2 tablespoon of chili oil
-I sprinkled more salt and pepper on the chicken right before baking in the oven
Directions
Heat oven to 450 degrees F and arrange rack in middle.
In a large bowl, mix together 1/4 cup of the oil, rosemary, salt, red pepper flakes, and freshly ground black pepper (I also added the orange juice and chili oil to the mixture). Add chicken pieces and turn to coat well. Slip 1 piece of orange under skin of each piece.
Heat 1 tablespoon olive oil and butter in a cast iron skillet or large frying pan over medium-high heat until butter foams. Working in batches, add 3 or 4 chicken pieces (don't overcrowd the pan) and brown on both sides until skin is crisp and golden, about 2 to 3 minutes per batch. As chicken is finished, place in a 13 by 9-inch baking dish. I then sprinkled salt and pepper before placing in the oven.
Once all chicken has browned, place in oven to roast until juices run clear when pricked with a knife and meat registers 160 to 165 degrees F on an instant-read thermometer, about 20 to 25 minutes. Let rest 5 minutes before serving. (I cooked for about 30-35 minutes)
Recipe: Aida Mollenkamp
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