Let's Cook and Be Friends: Baked Orange Rosemary Chicken

We have a collection of oranges in the refrigerator. I love oranges! It is funny that this fruit is in season in the winter, because to me, there's nothing wintry about oranges. They remind me of warm summer days, barbecues, and ice cubes clinking in a glass.

When oranges are lying around, I find it wasteful to just eat them. So I use them to their fullest potential. Nothing is wasted and every part of an orange pretty much goes into everything I make. Yes, peels don't get thrown away! They are candied, thrown into cookies, thrown into muffins, thrown into martinis, and thrown into this juicy Baked Orange Rosemary Chicken. In my opinion, orange zest adds a touch of class to the simplest treats and dishes.

This baked chicken is so tender and juicy, with a subtle citrusy sweetness, and a hint of rosemary. So simple and so good!

Baked Orange Rosemary Chicken

4 pieces boneless, skinless, chicken thighs

1 tsp salt
1 tsp pepper, freshly ground
freshly squeezed juice from 1 medium orange
orange zest from the same orange
1 tsp fresh rosemary, chopped

Marinate the chicken in a glass container big enough to hold all pieces.

Using your hands, coat the chicken pieces with salt and pepper. Squeeze the orange juice into the container. Zest the entire orange on top of the chicken pieces. Throw in the chopped rosemary. Mix everything well using your hands. I know, icky, right? But it's the only way to coat all the pieces evenly with zest and rosemary.

Cover the container and marinate in the refrigerator for at least 4 hours.

Preheat the oven to 350 degrees F. Place the chicken pieces on a grilling pan and bake in the oven for 25 minutes. Turn the pieces and cook for another 25 minutes or until done. You will know it’s done if the meat has no trace of pink when you cut into the middle.

Serve right away.