Roast Chicken Pieces with Orange and Thyme
Entrées,  Gluten Free,  Recipes

Roast Chicken Pieces with Orange and Thyme

I picked up some beautiful pieces of chicken from the Farmers’ Market on Saturday, and wanted to roast them to serve alongside the Butternut Squash Gnocchi with Whiskey Cream Sauce. I roasted them simply and made a bit of a glaze to go on top of them, which was nice, but because I had to break my cooking time in half to run out of the house, the timing ended up being a bit off, and my glaze over-reduced. This definitely has potential, but I’d have to pay more attention to it and tweak it a bit. At least I have a convection oven, which is nice because even if I overcook meat, it usually stays pretty moist. Phew!

Roast Chicken Pieces with Orange and Thyme

Roast Chicken Pieces with Orange and Thyme
Ashley Covelli

Serves 2

2 bone-in, skin-on chicken legs (drumsticks with thighs)
1 orange, zested and juiced
fresh thyme
kosher salt and freshly ground black pepper, to taste
1 tablespoon low-sodium soy sauce*
1 clove garlic, thinly sliced

Preheat oven to 450°F. Rinse chicken pieces and pat dry with a paper towel. Place on a rack inside of a roasting pan. Sprinkle orange zest, salt and pepper over top. Place a few sprigs of thyme on each piece. Roast until the internal temperature reaches 160°F (around 30-45 minutes, depending on your oven). Remove from the oven and let rest for 10 minutes.

Bring orange juice, soy sauce and garlic to a boil in a small saucepan. Reduce the heat and let it simmer until it reaches your desired consistency. Brush over the chicken pieces and serve.

*Optional: use Gluten Free

Big Flavors Rating: 3 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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