For this week’s #simplesuppers installment, I bring you this orange chicken borne, mainly, out of the abundance of oranges at my house but, also, out of the general idea of how simple it can be to “elevate” a humble, everyday ingredient.
The chicken is roasted in an orange, cumin, honey, and pepper marinade, with plenty of onions – that soften and lightly caramelize – orange slices, and fresh thyme sprigs.
- 3 lbs skinless chicken thighs
- juice of one fresh orange
- 1 teaspoon ground cumin
- 2 tablespoons dark honey
- pinch of salt
- 0.5 teaspoon fresh cracked black pepper
- 1 sweet onion, diced
- 1 orange sliced, rind on
- 6-7 sprigs of fresh thyme
- Preheat oven to 400F. Combine the marinade ingredients in a medium bowl and whisk together well. Place the chicken pieces in a large Ziploc bag and top with onions and marinade. Close the bag, shake well to combine, and massage lightly for a few minutes.
- Lay out the chicken on a foil-lined baking pan (or baking sheet), giving each piece a little space.
- Pour any marinade remaining in the bag over the chicken and top with orange slices and fresh thyme.
- Roast for 35 minutes, basting the chicken in the juices halfway throughout the roasting process. Serve hot.