Roasted Chicken Thighs with Orange, Lemon & Ginger
This Sicilian chicken dish is wonderful for a Sunday dinner or for a crowd. The original recipe called for a whole roasting chicken, but using chicken thighs is cheaper and can be made in a large roasting pan. Garnish with lemons, oranges and ginger.
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Author Homemade Italian Cooking with Cara
8chicken thighsbone-in with skin
1lemonsliced with peel
1orangesliced with peel
1lemonzested, and squeezed for juice
1orangezested, and squeezed for juice
3tablespoons2 inch piece of fresh ginger, peeled and grated
Salt & Pepper to taste
In a small bowl, combine lemon and orange zest, 1 tablespoon grated ginger, and garlic. Stuff the citrus/ginger mixture between the chicken skin and meat on each thigh. Salt and pepper the outside of the chicken.
To make the marinade, whisk together the olive oil, lemon and orange juice and honey in a small bowl.
In a hot, oven-proof skillet large enough to hold all the chicken in a single layer, place the chicken thighs skin down and cook over medium high heat until golden. Turn and brown the other side. Remove the chicken from the pan. Line the pan with the lemon and orange slices. Return the chicken to the pan on the bed of citrus. The citrus slices will be used as garnish at the end. Brush a little marinade over the chicken.
Place the skillet in a preheated oven at 350 degrees. Baste with the citrus marinade every 15 minutes. Cook the chicken until the juices run clear when the meat is pierced with a knife, approximately 45 minutes.
Plate two chicken thighs per person with a slice of caramelized citrus. Can also garnish with more of the lemon, orange, ginger zest mixture.