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Blood Orange & Raspberry Glazed Chicken Thighs

Nelson Olive Oil Co.
Servings

6

Prep Time

10 minutes

Category

Main Courses

Juicy roasted chicken thighs with caramelized skin, finished in a bright Blood Orange Olive Oil and Cascadian Wild Raspberry White Balsamic glaze with citrus, herbs, and a touch of sweetness.

Ingredients

  • 6 skin-on chicken thighs
  • 2 tbsp Blood Orange Olive Oil
  • 2 tbsp Cascadian Wild Raspberry White Balsamic
  • 2 tbsp fresh orange juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 garlic clove, minced
  • ½ tsp salt
  • Freshly cracked black pepper
  • 1 tsp fresh thyme or rosemary

Directions

  1. Preheat oven to 400°F / 200°C. Pat chicken dry and place skin-side up in a baking dish.
  2. Whisk Blood Orange Olive Oil, Raspberry White Balsamic, orange juice, Dijon, honey, garlic, salt, pepper, and herbs.
  3. Brush chicken lightly with the glaze, reserving about half.
  4. Roast for 25 minutes.
  5. Brush generously with the remaining glaze and roast another 10–15 minutes, until chicken reaches 165°F / 74°C internally.
  6. Broil for 1–3 minutes, watching closely, until the skin is caramelized and glossy.

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