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Most of my supper meals involve chicken and I’m always looking for new ideas on what to do with it. You too?
I served this chicken dish over cooked vermicelli noodles, but the noodles stuck together! When I’ve used these type of noodles in Asian dishes I always toss a tablespoon of sesame oil to prevent them from sticking together. Next time, I’ll just mix in a bit of the sauce into the vermicelli noodles and I’m sure it will be amazing.
This dish was easy and delicious! Serve it with your favourite rice, noodles or with potatoes!
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Preheat the oven to 350°F.
Pat the chicken pieces dry with a paper towel and then season with salt and pepper.
In a large cast iron skillet heat the oil on medium high until shimmering. If you don't have a cast iron skillet, use a large non- stick skillet. Turn the heat down to medium and working in batches add the chicken thighs and sear until golden brown on one side, about 5-6 minutes, and then repeat on the other side. Use the spatula to loosen the chicken if necessary.
As the chicken pieces are ready, transfer to a bowl (if using a cast iron skillet) or into an oven proof baking dish.
Using the same pan (do not clean it!), add the onions and cook until softened for about 4 minutes. Add the orange juice, honey, water, lemon slices and oregano and bring to a boil. Reduce the heat and let simmer for a few minutes while scraping any of the browned bits stuck to the bottom of the pan. If the sauce is watery, add 1 tbs. of cornstarch to 1 tbs. of water and stir into the sauce to thicken a bit.
Add the seared chicken thighs to the pan and turn over the pieces and coat in the sauce. Bake in the oven for 30 minutes and serve over rice, noodles or potatoes.