Good evening and welcome to another Saturday night What’s for Dinner post! Tonight I am sharing a sheet pan dinner recipe I made a while back but had not had a chance to share. This has some great spring flavors with the orange and the rosemary, and chicken thighs are a good choice for this as they don’t dry out as quickly when roasted. I think this is one of those recipes that I saw while flipping through a print edition of Southern Living and went and found the recipe online.
Orange-rosemary roast chicken
from Southern Living
Ingredients
- 2 medium navel oranges, divided
- 1 ½ lbs baby Yukon Gold potatoes, cut into ¾-inch-thick wedges
- ⅓ cup loosely packed fresh rosemary leaves, divided
- ¼ cup olive oil, divided
- 2 ¼ tsp kosher salt, divided
- ½ tsp black pepper, divided
- 6 (6- to 7-oz.) bone-in, skin-on chicken thighs
- 1 tbsp white balsamic vinegar
- ¼ tsp honey
- ½ cup mixed Kalamata and Castelvetrano olives, pitted and cut into pieces
- ⅓ cup thinly sliced scallions
- 1 oz Parmigiano-Reggiano cheese, shaved (about ½ cup)
Directions
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Place a large rimmed baking sheet in oven; preheat oven to 425°F. (Do not remove baking sheet while oven preheats.) Thinly slice 1 ½ of the oranges; place in a large bowl. Squeeze juice from remaining orange half into a small bowl to equal 2 tbsp; set aside. Add potato wedges and ¼ cup of the rosemary leaves to orange slices; stir to combine. Add 1 tbsp of the oil, ¾ tsp of the salt, and ¼ tsp of the pepper; toss to coat. Scatter potato mixture evenly over preheated pan; bake until starting to brown, about 15 minutes.
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Meanwhile, pat chicken dry and season evenly with 1 tsp of the salt and remaining ¼ tsp pepper. Heat 2 tbsp of the oil in a large cast-iron skillet over medium-high. Add chicken, skin side down; cook until deep golden brown, 5 to 7 minutes. Turn chicken; continue cooking until golden brown on both sides, about 4 more minutes. Transfer to baking sheet with potato mixture; return to oven. Bake at 425°F until potatoes are browned and tender and a meat thermometer inserted into thickest part of chicken thighs registers 165°F, 12 to 15 more minutes.
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While chicken and potatoes finish baking, whisk together vinegar, honey, 2 tbsp orange juice, and remaining ½ tsp salt and 1 tbsp oil in a small bowl; set aside. Remove baking sheet from oven; scatter olives, scallions, and shaved cheese over chicken and potatoes. Drizzle with juice mixture; sprinkle with remaining rosemary.
Here at Chez Ninkasi we will be enjoying a complete starch bomb courtesy of Hello Fresh; Macaroni & Cheese in Bread Bowls. Interesting idea, I like soup in bread bowls so I am sure it is going to be good if not completely gut-busting! 😁😁😁
So what’s for dinner at your table? We welcome any and all to share tips, recipes, and best of all food p0rn (photos)!
What’s for Dinner? is a Saturday evening get-together where friends share recipes, talk about good food and help others answer culinary questions.
We welcome you to our virtual table every Saturday evening 4:30 PT/7:30 ET. If you would like to write a post for an upcoming date just send a message to ninkasi23!
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date |
post # |
author |
04/15 |
17.41 |
zenbassoon |
04/22 |
17.42 |
esquimaux |
04/29 |
17.43 |
ghostofjohndewey |
05/06 |
17.44 |
blunami |
05/13 |
17.45 |
OPEN |
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17.46 |
OPEN |
05/27 |
17.47 |
zenbassoon |
06/03 |
17.48 |
zenbassoon |