Recipes that call for vegetables and herbs are among my favorite. Especially when they are so flavorful and easy to put together, this is one of those recipes. It is perfect to bring in the Spring time feels.
It's one of those dishes that is easily altered to suit. My version is cheesier than most of the versions I have seen. So, feel free to adjust it to your preferences as you see fit. This recipe serves six and should take roughly forty-five minutes to cook.
Ingredients & Prep
6 Chicken thighs - bone in - washed and pat dry
2 navel oranges - medium-sized - washed and sliced thinly
1/3 cup of rosemary leaves
2 1/4 tsp salt
1 1/2 Yukon Gold potatoes - washed and cut into 3/4 inch wedges
1 oz Parmesan cheese - shaved
1 oz of Feta cheese
1/4 cup extra virgin olive oil
1/2 tsp black pepper
1/3 cup scallions - washed and sliced thinly
1 tbsp white balsamic vinegar
1/4 tsp honey
1/4 cup Kalamata olives - pitted & sliced
1/4 cup Castelvetrano olives - pitted & sliced
* Substitutions:
My local market was out of scallions & green onions. So, I opted for a couple of shallots.
1/2 cup of cherry tomatoes - washed & sliced
Side Dish - Asparagus with Alfredo sauce
1 pack of Asparagus - washed and trimmed
2-4 tbsp butter
Garlic salt
Bertolli's Creamy Basil Alfredo sauce
"Let's do this"
You'll need a large, rectangular casserole dish. Place it in the oven to preheat at 425 degrees Fahrenheit. Slice and place 1 1/2 of the oranges into a large bowl. Squeeze 2 tbsp of juice from the remaining orange into a smaller bowl and set it aside. Back to the large bowl, add the potato wedges, cherry tomatoes, and 1/4 cup of rosemary. Add 1 tbsp of olive oil, 3/4 tsp of salt, and 1/4 tsp of pepper and toss to evenly coat the ingredients. If you are using shallots, add them now.
Place the ingredients into the preheated pan and bake until brown, about fifteen minutes. Season the chicken with salt and pepper. Heat 2 tbsp of olive oil in a skillet to medium-high. When the oil is hot, add the chicken and cook until both sides are golden brown about five minutes per side.
Pull the dish from the oven and add the chicken thighs. Return the dish to the oven and bake for approximately fifteen minutes. If you have a meat thermometer, the chicken should reach an internal temperature of 165 degrees.
In the small bowl with the tbsp of orange juice, add the vinegar, honey, 1 tbsp of oil, and 1/2 tsp of salt. Whisk the ingredients together. Remove the dish from the oven and drizzle this mixture evenly and sprinkle with the parmesan cheese, feta cheese, and the remaining rosemary leaves. Place back in the oven long enough for the cheese to melt.
Asparagus makes an excellent side dish for this and is so simple to make. Heat 2-4 tbsp of butter in a skillet and add the asparagus. Sprinkle with garlic salt and cook for about 5-10 minutes. Heat some Alfredo sauce either in a saucepan or in the microwave and drizzle over the asparagus when ready to serve.
Ready to Serve
I hope you give this recipe a try. It is so delicious and bursting with flavor. 'The chicken is very tender and juicy. A perfect recipe for springtime and your kitchen will smell heavenly.
Thanks for reading, have a blessed day.