PersonalPoints™ per serving
Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with a fresh citrus and rosemary flavour.
1 tsp(s), crumbled
¼ pinch, freshly ground
Uncooked boneless skinless chicken thigh(s)
680 gm, 6 thighs (115 g [¼ lb] each), trimmed
- Preheat the oven to 175°C (350°F). Peel off the zest (the colourful outer layer of the orange rind) with a zester or vegetable peeler, making sure to avoid the bitter white pith underneath; mince the zest. Trim off the remaining orange rind with a knife, and then cut the orange into 8 wedges.
- Stir the orange zest, oil, paprika, rosemary, garlic salt and pepper in a small bowl. Rub the orange mixture all over the chicken. Transfer to a roasting pan and scatter the orange wedges around the chicken pieces.
- Roast until the juices run clear and an instant-read thermometer inserted into the chicken reads 75°C (165°F), about 35 minutes.
Juicy chicken thighs are a tasty alternative to the usual breasts, (and a lot more forgiving when it comes to cooking). Just be sure to trim them well, as they tend to have lots of fatty pockets.If you have one, use a razor-sharp rasp grater to remove the zest from the orange — it will produce tissue-thin shreds.