August 22, 2018

Orange & Rosemary Glazed Chicken Thighs

Orange & Rosemary Glazed Chicken Thighs

Course Entree, Main Dish
Cuisine Modern Australian
Servings 4


  • 6 pieces Chicken Thighs
  • 2 oranges
  • 2 tbsp olive oil
  • 1 tbsp dried rosemary or fresh rosemary sprigs
  • 3 cloves of garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sugar
  • salt and pepper


  • Combine olive oil, rosemary, minced garlic, soy sauce, 2 tbsp sugar, salt and pepper and the juice of one orange. Mix well.
  • Marinate chicken pieces in the mixture for half a day or overnight.
  • Roast chicken in an oven at 220ºC for 20 minutes. Then reduce temperature to 190ºC and continue roasting for 15 - 20 more minutes or until chicken is brown.
  • Baste chicken with leftover marinade from time to time.
  • Add orange slices and continue baking for 5 minutes until the fruit caramelizes.
  • Serve with brown rice.