INGREDIENTS
- 1.5 lbs chicken thighs
- ½ cup balsamic vinegar
- 3 tbsp soy sauce
- ¼ cup molasses
- ¼ cup honey
- ▢3 garlic cloves
- 2 small onions chopped in half
- 1 tsp ginger
- ½ tsp sweet paprika
- ½ tsp salt
- 1 tbsp coconut oil melted
- 6 radish
- 4 thyme stems
- 2 blood oranges (or regular oranges)
- Pepper to taste
INSTRUCTIONS
- Preheat oven at 180C/350F
- In a large bowl squeeze in juice of one blood orange
- Add the balsamic vinegar, soy sauce, molasses, honey, garlic cloves, onions, ginger, sweet paprika, salt and coconut oil. Mix well.
- Add in the chicken thighs and rub the mixture on every part
- Line an oven tray or baking dish with baking paper
- Add the chicken and pour the mixture over it
- Slice the other blood orange and add it in tray or dish
- Add the radish and thyme stems
- Bake for 30 minutes. Halfway through turn the chicken over.
- Remove from oven. Season with pepper and enjoy!
NOTES
- Line the baking dish with parchment paper to prevent sticking (and make clean up easier)
- Make sure you rub the balsamic glaze on every part of the chicken.
- Turn the chicken over halfway through cooking time to make sure it cooks evenly. Do this only once–flipping it over back and forth gets fussy and will dry it out.
- Turn this into a one dish dinner by adding sliced carrots and potatoes to roast in the dish along with the chicken.
- Store leftovers in an airtight container, or wrapped tightly in aluminum foil. It will keep in the fridge for 3 days. Reheat in the oven until it reaches 165F.
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