Roasted Orange and Thyme Chicken Thighs with Crispy Parmesan Potatoes

As a personal chef, I am constantly testing recipes for my clients. One of the challenges I face when I cook for different families is that each has varying tastes. Some like classics such as lasagna and meatloaf, others are adventurous and like me to make new entrees for them each time I cook, and others like a combination of both. Researching recipes used by fellow personal chefs resulted in Roasted Orange-Thyme Chicken Thighs.

The recipe was originally developed by Bobby Flay of the Food Network and owner of numerous restaurants. I changed two important details from Mr. Flay's recipe; I substituted orange juice instead of tangerine juice, and roasted the chicken rather than grilling it. I was out of charcoal and wasn't running out to the store to pick it up. I am sure that grilling would add a smokey taste to the chicken, but we still enjoyed the roasted version.

No Thank You Boy was first with reviews. "This is really good. Make something else like this for tomorrow night."

"How about just eating the leftovers," I said.

"I am starving," whined My Oldest. "I need some more." I'll take that as a positive review.

In addition to the chicken, I served Crispy Parmesan Potatoes and steamed green beans. A good enough menu to deserve a repeat preformace at our house.

Roasted Orange and Thyme Chicken Thighs



10 boneless, skinless chicken thighs
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
3 cups of orange juice
2 teaspoons thyme, dried
scant 1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.


Crispy Parmesan Potatoes



5 medium potatoes, cut in chunks
about 3 - 4 tablespoons olive oil
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.