Bright citrus and a mix of flavorful spices makes this tasty one-pan meal perfect for a busy weeknight.
Roasted Citrus Chicken with Creole Mustard Sauce
Serves: 4
Ingredients
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 4 bone-in skin-on chicken thighs (about 1 1⁄2 pounds)
- 1 tablespoon vegetable oil
- 1 medium red onion, cut into 1-inch wedges
- 1 medium orange, cut crosswise into 1⁄4-inch-thick rounds and seeded
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 cloves garlic, minced
- 2⁄3 cup apple cider vinegar
- 3⁄4 cup low-sodium chicken broth
- 1⁄4 cup fresh orange juice
- 1 tablespoon Creole mustard
- 1⁄2 cup pitted green olives, halved
- 1 1⁄2 teaspoons orange blossom honey
- 3⁄4 teaspoon Cajun seasoning*
- 1⁄2 teaspoon chopped fresh thyme
- 1⁄2 teaspoon chopped fresh rosemary
Instructions
- Sprinkle salt and pepper all over chicken; let stand at room temperature for 30 minutes.
- Preheat oven to 425°.
- In a 12-inch enamel-coated cast-iron braiser, heat oil over medium-high heat.
- Pat chicken dry. Add to pan, skin side down, and cook until browned, about 5 minutes. Turn chicken, and cook until browned, 3 to 4 minutes. Remove chicken from pan. Add onion, orange, thyme sprigs, and rosemary sprigs to pan, stirring to coat in drippings; spread in an even layer. Arrange chicken, skin side up, on top.
- Bake until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 8 to 10 minutes. Transfer chicken mixture to a serving plate, reserving drippings in pan. Keep warm.
- Add garlic to pan; cook over medium heat, stirring occasionally, until softened and fragrant, 1 to 2 minutes. Add vinegar; cook, stirring occasionally, until reduced by half, about 5 minutes. Stir in broth, orange juice, and mustard; bring to a boil, and cook, stirring occasionally, until reduced to 1⁄2 cup, 8 to 12 minutes. Stir in olives, honey, Cajun seasoning, chopped thyme, and chopped rosemary. Spoon sauce over chicken mixture, or return chicken mixture to pan, and coat with sauce. Serve immediately.
Notes
*We used Slap Ya Mama Cajun Seasoning.
