In the fall and winter when I want more hearty food, we eat chicken one to two times per week, so I’m always looking for new ways to make it delicious. My go-to is normally this One-Pot Paprika Chicken and on Sundays, I love roasting a whole chicken in the oven because then we have leftovers for the week and I can make bone broth.
This chicken recipe will definitely be on the rotation because it’s absolutely delicious!
Yes the overall chicken thigh is a little more fatty than a chicken breast, but a great deal of the fat is monousaturated fats which are heart-health promoting. This fat is the reason the meat of chicken thigh is so juicy! If I haven’t convinced you that chicken thighs are yummy and nutritious then you could use chicken breasts instead.
Chicken and fish are Vienna’s two favourite animal proteins to eat. This makes me feel good because this is definitely an immune boosting food rich with B-vitamins, iron, protein and good fat. She’s not into red meat, but I don’t personally eat much red meat either so it makes me feel good she’s getting complete proteins and all the essential amino acids she needs for growth and development by eating chicken and fish. However, if it was totally up to Vienna, she’d be quite satisfied to just eat fruit and pasta with pesto for the rest of her life, toddlers are such carb monsters!
As for the topping on this chicken, I first made marmalade when I was taking a holistic cooking course about 10 years ago! I never forgot how easy and versatile it was and that’s exactly why I did it for this recipe. The addition of the Dijon made this dish feel a little more grown up but I taste tested it before spooning over the chicken to make sure it wasn’t too spicy. Vienna isn’t a fan of dijon on it’s own… yet!
This winter I hope to do more hearty, main meals for the blog. Oh and just so you know, I haven’t forgotten about those burgers. In a previous blog post I alluded to the fact I was going to share my mushroom black bean burger recipe with you but somehow ALL the photos got deleted from the camera (my hubs says sorry) so it’s on my list to shoot for you guys.
You guys have been asking me for more main meals on the blog, so I hope you love this one! We enjoyed it with some roasted fingerling potatoes and a kale salad with apples, celery and avocado with a apple cider vinegar / olive oil dressing. It was deeeelish!
This recipe is gluten-free, dairy-free and packed with flavour, protein and perfect for entertaining!
- 6 organic chicken thighs
- 2 organic oranges
- 1/4 cup honey
- 3 tbsp dijon mustard
- 2-3 tbsp extra-virgin olive oil
- Preheat oven to 350F degrees and line a baking dish with parchment paper.
- Remove peel from orange and either chop the peel finely, or transfer to a mini food processor and blitz until small chunks. Eat the orange segments inside or toss into a salad.
- Remove from food processor and transfer to a small bowl. Combine with honey, mustard and extra-virgin olive oil. Give a taste test. Depending how strong the dijon is, add more honey if necessary.
- Place chicken thighs into baking dish. Spoon sauce over top of chicken. Place in oven and bake for 35 minutes.
Serves 4 (2 adults, 2 kids)
If you’re not sure about the doneness of the chicken, you can use a meat thermometer. Cooked chicken should have an internal temperature of 160 degrees. Just remember that chicken thighs will look different than chicken breasts when fully cooked because the meat is darker to begin with.
Now if you don’t eat animal foods like chicken and you’ve gotten this far into my post, you can bake or pan sear some tempeh and top it with this Dijon marm.
The chicken thighs I bought were pretty meaty so 6 large thighs served us with leftovers for lunch. However, if I was cooking this for 4 adults, I might just add two more thighs just in case.
What’s your favourite recipe with chicken?
This content was originally published here.