This is a low-effort, high-reward situation. It smells expensive, but it isn’t.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 oranges (1 sliced, 1 juiced)
- 4 cloves garlic, smashed
- ½ cup dry white wine
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- Salt + pepper
- Fresh parsley for finishing
Instructions
- Preheat oven to 325°F.
- In a large baking dish, garlic, and orange slices with olive oil, salt, and pepper. Spread evenly.
- Nestle chicken thighs on top, skin side up. Season well.
- In a small bowl, mix orange juice, white wine, and Dijon. Pour around (not over) the chicken so the skin stays crispable.
- Roast for 1.5- 2ish hours, until the chicken is tender and the edges are deeply caramelized.
- For the last 5-10 minutes, broil to crisp the skin.
- Finish with chopped parsley and maybe one last squeezie of orange.