Baked orange and rosemary chicken thighs

Nici Wickes' Spanish-inspired baked chicken infuses orange with rosemary and garlic. Serve over mashed potatoes or rice.

By Nici Wickes
  • 45 mins cooking
  • Serves 2
  • Print


  • 4 chicken thighs, skinless and boneless
  • 2 tablespoon olive oil
  • 1/2 cup fresh orange juice
  • 1/4 cup red wine vinegar
  • 1 teaspoon brown sugar
  • 1 clove garlic, crushed
  • 1 tablespoon rosemary, finely chopped
  • 1/2 teaspoon salt
  • freshly ground black pepper


  • 1
    Preheat oven to 200°C.
  • 2
    Cut slashes into the chicken meat to allow the marinade to penetrate.
  • 3
    Combine the olive oil, orange juice, vinegar, brown sugar, garlic, rosemary and salt and pepper. Place the chicken into a shallow oven-proof dish and pour the marinade over. Cover and refrigerate for 15-20 minutes.
  • 4
    Bake for 35-45 minutes (uncovering for the final 15 minutes to allow the chicken to colour) or until the juices from the chicken run clear when pierced with a skewer. Baste occasionally with the marinade during cooking.
  • 5
    Serve with a salad and potatoes or rice.


  • Drumsticks work just as well but take a little more cooking to get the meat succulent and falling from the bone.

read more from