Orange Chicken
0
Points®
Total time: 38 min • Prep: 3 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with a fresh citrus and rosemary flavour.
Ingredients
Orange
1 medium
Olive oil
1 tsp(s)
Smoked paprika
1 tsp(s)
Dried rosemary
1 tsp(s), crumbled
Garlic salt
½ tsp(s)
Black pepper
¼ pinch(es), freshly ground
Uncooked boneless skinless chicken thigh
680 gm, 6 thighs (115 g [¼ lb] each), trimmed
Instructions
1
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.
2
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.
3
Roast until the juices run clear and an instant-read thermometer inserted into the chicken reads 75°C (165°F), about 35 minutes.
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