Orange Chicken
- Total Time
- 0:49
- Prep
- 0:04
- Cook
- 0:45
- Serves
- 6
- Difficulty
- Easy
Anyone who joined Weight Watchers in the seventies will remember this beloved recipe, which we’ve updated with fresher flavors.
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orange(s)1 medium
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olive oil1 tsp
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paprika1 tsp
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dried rosemary1 tsp, crumbled
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garlic salt½ tsp
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black pepper¼ tsp, freshly ground
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uncooked boneless skinless chicken thigh(s)1 ½ pound(s), (6 thighs, 1/4 pound each)
- Preheat the oven to 350ºF. Peel off the zest (the colorful 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, 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 175ºF, about 45 minutes. Cover loosely with foil and let stand 5 minutes before serving (the temperature will continue to rise 5 degrees out of the oven). Yields 1 thigh per serving.