Orange & Rosemary Honey-Soy Glazed Chicken Thighs

1. 1 Chicken thighspack 900 g ≈ $3.99 200 g
2. 2 Oranges≈ $3.80 per kg 100 g
3. 3 Fresh rosemarypack 20 g ≈ $2.00 2 g
4. 4 Soy sauce 10 ml
5. 5 Honey 8 g
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C).

2. Mix soy sauce, honey, salt, and finely chopped rosemary, reserving a couple sprigs.

3. Zest one orange² and add to the marinade; slice the remaining orange into rounds.

4. Arrange thighs in a baking dish, tucking orange² slices and rosemary sprigs between them, then pour marinade over. Let sit 10–15 minutes.

5. Roast 40 minutes at 400°F (200°C), basting once with pan juices.

6. Check doneness: juices should run clear and meat pull away from bone; roast 5 more minutes if needed.

In short

• In the planner this dish is cooked for two days: reheat on day two.