1 tsp, crumbled
¼ tsp, freshly ground
uncooked boneless skinless chicken thigh(s)
1½ pound(s), 6 thighs (1/4-lb each), trimmed
- 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 165ºF, about 35 minutes.