It's Good Though…

Yield: 4 Servings

Adapted from: WaPo

The chicken thighs are seasoned and browned on both sides in a skillet. Then, they are removed and set aside, so that the chicken drippings can form the tasty base for a honey-citrus sauce made with fresh orange juice and thinly sliced onion and lemons, along with a healthy dose of honey and a pinch of dried oregano.
Once the sauce has simmered a bit, thickening enough to coat the chicken pieces, the thighs are returned to the pan and turned a few times. Add a crispy salad or a side of al dente vegetables, such as green beans or asparagus, and, voila, you’ve got dinner.

• 8boneless skinless chicken thighs (about 1⅓ lb)
• Kosher salt
• freshly ground black pepper
• 3TBS extra-virgin olive oil
• ¾cup thinly sliced red onion (about ½ a large onion)
• ¼cup fresh orange juice (about 1 large orange)
• 3TBS honey
• 2TBS water
• 1thin-skinned lemon, halved and thinly sliced in half-rounds
• ½tsp dried oregano
• 2TBS chopped fresh basil leaves (optional)

Pat the chicken pieces dry with a clean towel. Season both sides with salt and pepper. Let the chicken rest at room temperature while you prep other ingredients.

Preheat the oven to 200°F.

In a large, nonstick skillet or a well-seasoned cast-iron skillet over medium-high heat, heat the oil until shimmering. Reduce the heat to medium. Working in batches, if necessary, and without overcrowding the pan, add the thighs and sear, without moving, until golden-brown on one side, about 10 minutes. Flip each piece and repeat on other side until browned, about 6 more minutes.

If the chicken sticks, use a thin spatula to gently loosen. The chicken is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh. Transfer the browned chicken to an ovenproof dish, cover and keep warm in the oven.

In the same pan over medium heat, add the onions and cook until softened, about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Then reduce the heat and simmer for about 2 minutes, scraping any browned bits that stuck to the pan.

When the lemon slices are softened and the sauce is thickened, return the chicken thighs to the pan, turning each piece several times to coat in the sauce.

If desired, place the chicken on a serving platter. Spoon the sauce over each piece. Sprinkle with the fresh basil, if desired, and serve.

Serve with a veggie-filled green salad.

Yield: 4 Servings

Delish

This sweet, tangy chicken is the perfect weeknight dinner. Hey, there not burnt, just dark!

Chicken & Marinade:

• 4bone-in, skin-on chicken thighs
• ½cup balsamic vinegar
• 2TBS honey
• 1½TBS whole-grain mustard
• 3cloves garlic, minced
• Kosher salt
• freshly ground black pepper

Potatoes:

• 2cup baby red potatoes, halved (quartered if large)
• 2TBS sprigs fresh rosemary, plus 1 TBS chopped
• 2TBS extra-virgin olive oil, divided

Marinate chicken: In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour.

Preheat oven to 425°F.

Prepare potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 TBS oil and toss until combined. Set aside.

Brown chicken: In a large ovenproof skillet over medium-high heat, heat remaining TBS oil. Add chicken and sear, skin side down, 2 minutes, – be careful, the marinade contains honey which will burn if left too long, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs.

Roast: Transfer to the oven and bake until potatoes are tender, and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.)

Serve chicken and potatoes with pan drippings.