Honey-Rosemary Chicken with Oranges and Rice
Juicy baked chicken thighs glazed with honey, orange, garlic, and rosemary. The rice soaks up citrusy juices, making this a hearty dinner.
- Time
- 55 min
- Serving
- 641 kcal
- Ingredients
- ≈ $1.81
- Protein
- 34 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 170 g
- 2 Oranges≈ $3.80 per kg 130 g
- 3 Honey 8 g
- 4 Fresh rosemarypack 20 g ≈ $2.00 2 g
- 5 Garlic≈ $10.00 per kg 5 g
- 6 Basmati ricepack 500 g ≈ $3.50 45 g
- 7 Olive oil 8 ml
- 8 Salt 2 g
- 9 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C).
Season chicken1 thighs with salt, pepper, minced garlic5, honey, and olive oil.
Slice orange2 into rounds, drizzle some juice over the chicken1, and sprinkle with rosemary.
Place chicken1 and oranges2 in a baking dish; roast 40 minutes until skin is golden and juices run clear.
While chicken1 bakes, rinse rice, cover with 90 ml water, add salt, and simmer covered 12–15 minutes until tender.
Rest chicken1 5 minutes, then serve with rice and pan juices.
Tips
- Why it works
- Rub the chicken with honey before adding the rosemary so it doesn't burn at high temperature. The honey caramelizes and forms a crust, keeping the juices inside.
- Substitutions
- Replace the oranges with tangerines (150 g). There will be less juice, but the sweet and sour taste stays. Use 1 tsp dried rosemary if you don't have fresh.
- Common mistakes
- If the juice in the dish is cloudy instead of clear, the chicken is overcooked. Check after 35 minutes: the meat should come away easily, but the bone should stay white.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2 minutes with a lid, adding 1 tbsp of water. Rice is best eaten right away.
- Serve with
- Serve with steamed peas or a simple cucumber and sour cream salad to balance the sweetness of the orange.
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