In the fall and winter when I want more hearty food, we eat chicken one to two times per week, so I’m always looking for new ways to make it delicious. My go-to is normally this One-Pot Paprika Chicken and on Sundays, I love roasting a whole chicken in the oven because then we have leftovers for the week and I can make bone broth

Yes the overall chicken thigh is a little more fatty than a chicken breast, but a great deal of the fat is monousaturated fats which are heart-health promoting. This fat is the reason the meat of chicken thigh is so juicy! If I haven’t convinced you that chicken thighs are yummy and nutritious then you could use chicken breasts instead. You can balance it out with my Juicy and Crunchy Kale Salad!

Makes 4 | Takes 45 mins

INGREDIENTS

  • 6 organic chicken thighs
  • 2 organic oranges
  • 1/4 cup honey
  • 3 tbsp dijon mustard
  • 2-3 tbsp extra-virgin olive oil

INSTRUCTIONS

  1. Preheat oven to 350F degrees and line a baking dish with parchment paper.
  2. Remove peel from orange and either chop the peel finely, or transfer to a mini food processor and blitz into small chunks. Eat remaining orange or throw chunks into a salad.
  3. Remove from food processor and transfer to a small bowl. Combine with honey, mustard and extra-virgin olive oil. Give a taste test. Depending how strong the dijon is, add more honey if necessary.
  4. Place chicken thighs into baking dish. Spoon sauce over top of chicken. Place in oven and bake for 35 minutes.

Other Recipe: Try out this vermicelli noodle salad as a side!

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