Orange Chicken
0
Points®
Total time: 49 min • Prep: 4 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with fresher flavors.
Ingredients
Orange
1 medium
Olive oil
1 tsp
Paprika
1 tsp
Dried rosemary
1 tsp, crumbled
Garlic salt
½ tsp
Black pepper
¼ tsp, freshly ground
Uncooked skinless boneless chicken thigh
1½ pound(s), (6 thighs, 1/4 pound each)
Instructions
1
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.
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 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.
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