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There’s nothing I like more than dark-meat chicken with a sweet, tangy glaze. That’s how this recipe made it on to my short list of favorite meals, and why I think it will make it into your dinner rotation, too. The glaze practically makes itself right in the pan, and the roasted oranges are fun to serve because you can eat them whole — even the peels.
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Recipe Ingredients:
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total)
1 orange, cut into wedges
2 tablespoons balsamic vinegar
Steamed broccoli (optional)
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Get the Full Recipe: http://www.marthastewart.com/338353/orange-and-balsamic-chicken
Nutritional Info:
Per serv: 279 cal; 20.7 g fat; 16.6 g protein; 5.8 g carb; 0.8 g fiber
More Chicken Recipes: http://full.sc/P91FR1
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Orange Balsamic Chicken | Everyday Food with Sarah Carey
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