Chicken With Red Onions and Oranges

Chicken With Red Onions and Oranges | ChopChop

Description

This sheet-pan dinner is such a fun and easy meal to make, and while it’s delicious right out of the oven, it’s also great cold! The orange gets tender after cooking—you can eat it peel and all. Serve with brown rice.

Hands-on time: 30 minutes
Total time: 1 hour, 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife
(adult needed)
Medium-sized bowl
Rimmed baking sheet
Measuring spoons
Large spoon
Pot holders
Serving platter

Ingredients

4  
bone-in, skin-on chicken thighs (if there are pieces of extra fat hanging off of the chicken, use scissors or a knife to cut them off, but leave the skin on)
2 tablespoons
fresh orange or lemon juice
1 tablespoon
vegetable or olive oil
1⁄2 teaspoon
kosher salt
1⁄4 teaspoon
black pepper
2  
red onions, peeled and thinly sliced
2  
oranges, scrubbed and thinly sliced

Instructions

  1. Turn the oven on and set the heat to 450 degrees.
  2. Put the chicken, orange or lemon juice, oil, salt, and pepper in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to overnight.
  3. Put the onions and oranges on the baking sheet, making sure they are in a single layer, not crowded on top of one another.
  4. Put the chicken and its marinade on top of the onions and oranges, and tilt the pan to distribute the marinade to the edges.
  5. Once the oven temperature has reached 450 degrees, carefully put the baking sheet in the oven and cook until the chicken is browned on top and cooked through,* and the onions and fruit have softened and darkened, 45 minutes to 1 hour.
  6. Carefully move the chicken to the serving platter. Serve right away with the roasted fruit on top.

* To check that the chicken is cooked thoroughly, cut a piece in half: it should look white all the way through.

Notes

EDIBLE VOCABULARY
To “chicken out” means to be scared, and it’s an old expression! At least as far back as the mid- fifteenth century, people used the expression “hen-herte,” which meant a chicken-hearted person—someone who was afraid—as opposed to a lion-hearted person, who was courageous.