Orange Rosemary Roasted Chicken Thighs
Ingredients
Scale
- 6 pieces Chicken Thighs
- 2 oranges
- 2 tbsp olive oil
- 1 tbsp dried rosemary or fresh rosemary sprigs
- 3 cloves of garlic, minced
- 3 tbsp soy sauce
- 2 tbsp sugar
- salt and pepper
Instructions
- Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
- Marinate chicken pieces in the mixture for half a day or overnight.
- Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 – 20 more minutes or until chicken is brown.
- Baste chicken with leftover marinade from time to time.
- Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
- Serve with brown rice.