Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with fresher flavors.
1 tsp, crumbled
¼ tsp, freshly ground
Uncooked boneless skinless chicken thigh(s)
1½ 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.
Juicy chicken thighs are a nice switch from the usual breasts, and a lot more forgiving of overcooking. 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 paper-thin shreds.