Anyone who joined WW in the seventies will remember this beloved recipe, which we’ve updated with a fresh citrus and rosemary flavor. It's incredibly delicious and takes less than 40 minutes to make. Juicy chicken thighs are a tasty alternative to the usual breasts (and a lot more forgiving when it comes to cooking). Just be sure to trim them well, as they tend to have lots of fatty pockets. Also, if you have one, you can use a razor-sharp rasp grater to remove the zest from the orange—it will produce tissue-thin shreds.
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.