Description
Honey Citrus & Rosemary Braised Chicken Thighs
Sticky, golden chicken with a sweet-tangy glaze — perfect for a cozy dinner!
Ingredients
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6 bone-in, skin-on chicken thighs (or boneless, skinless if needed)
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Salt & pepper, to taste
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1 tbsp olive oil
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3 garlic cloves, minced
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¼ cup honey (or maple syrup for a vegan/Whole30 option)
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Juice + zest of 1 orange
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Juice of 1 lemon
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½ cup chicken broth (or veggie broth)
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2–3 sprigs fresh rosemary (or 1 tsp dried)
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Optional: orange and lemon slices for braising
Instructions
1. Preheat & Prep
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Preheat oven to 375°F (190°C).
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Pat chicken dry with paper towels. Season generously with salt & pepper.
2. Sear Chicken
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Heat olive oil in a large oven-safe skillet over medium-high heat.
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Place chicken skin-side down; sear 5–6 min until golden-brown.
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Flip for 2 min on the other side. Remove chicken to a plate.
3. Build the Sauce
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Reduce heat to medium. Add garlic; sauté 1 min until fragrant.
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Add honey, orange juice + zest, lemon juice, chicken broth. Scrape up browned bits from the pan.
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Stir in rosemary sprigs.
4. Braise the Chicken
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Nestle chicken back in the skillet, skin-side up.
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Add optional citrus slices around the chicken.
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Transfer skillet to oven and bake 35–40 min, uncovered, until chicken is cooked through (165°F internal) and sauce is sticky & glossy.
5. Rest & Serve
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Let chicken rest 5 min after baking.
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Spoon sauce over the chicken. Serve with rice, mashed potatoes, polenta, or roasted veggies.
Notes
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Thicker sauce: Remove chicken, simmer sauce 3–5 min on stovetop; or whisk in 1 tsp cornstarch + 1 tbsp cold water.
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Chicken breasts: Reduce oven time to 15–20 min; watch internal temp.
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No oven-safe skillet: Sear in any skillet, then transfer chicken & sauce to a baking dish.
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Flavor twists: Add red pepper flakes for spice, swap rosemary for thyme, or include carrots/fennel for a one-pan meal.