Back to Orange and Balsamic Chicken All Reviews for Orange and Balsamic Chicken - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 20 mins Servings: 4 med106155_1110_sea_balsamic_chicken.jpg

Ingredients Ingredient Checklist 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar 1 unpeeled orange, cut into 8 wedges 1 tablespoon unsalted butter

Gallery Read the full recipe after the video.

Recipe Summary prep: 5 mins total: 20 mins Servings: 4 med106155_1110_sea_balsamic_chicken.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 5 mins total: 20 mins Servings: 4

Recipe Summary

prep: 5 mins total: 20 mins

Servings: 4

prep: 5 mins

total: 20 mins

prep:

5 mins

total:

20 mins

Servings: 4

4

med106155_1110_sea_balsamic_chicken.jpg

med106155_1110_sea_balsamic_chicken.jpg

Ingredients

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar 1 unpeeled orange, cut into 8 wedges 1 tablespoon unsalted butter

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large ovenproof skillet, heat oil over medium-high. Add chicken, skin side down, and cook until golden and crisp, 7 minutes. Transfer chicken to a plate and pour off fat from skillet. Return chicken, skin side up, to skillet and transfer to oven. Bake until cooked through, 10 minutes. Transfer chicken to a plate.

Heat skillet over medium and add vinegar and orange wedges. Cook, stirring and scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes. Remove from heat and stir in butter. To serve, return chicken to skillet and toss with orange and sauce.

Reviews (11)

 Add Rating & Review     213 Ratings   5 star values:        25    4 star values:        68    3 star values:        79    2 star values:        35    1 star values:        6

Load More Reviews

Reviews (11)

Add Rating & Review     213 Ratings   5 star values:        25    4 star values:        68    3 star values:        79    2 star values:        35    1 star values:        6

Add Rating & Review

213 Ratings 5 star values: 25 4 star values: 68 3 star values: 79 2 star values: 35 1 star values: 6

213 Ratings 5 star values: 25 4 star values: 68 3 star values: 79 2 star values: 35 1 star values: 6

213 Ratings 5 star values: 25 4 star values: 68 3 star values: 79 2 star values: 35 1 star values: 6

  • 5 star values: 25 4 star values: 68 3 star values: 79 2 star values: 35 1 star values: 6

    Martha Stewart Member     Rating: 3 stars       09/19/2018   I used boneless skinless tighs, which worked fine. Adjust cooking time and temp. Two tablespoons of vinegar and some orange juice will never make enough sauce, or glaze as they call it. I used white vermouth plus some midera wine. Still needed more sauce, but much better than two tablespoons! After adding the butter, I also added some gorgonzola cheese to the sauce which takes this over the top. Maybe could be topped with chopped walnuts when served. Could probably also be made with lemons, but much more thinly sliced. Use stock if you don't want the wine. Or just use water.  

Martha Stewart Member     Rating: Unrated       06/28/2016   Perfect for dinner, as I was defrosting thighs! Served it with broccoli and roasted sweet potato. Made this in my cast iron pan; easy and delicious, BUT, what a mess on my stove top!!! Not sure it needed that initial tablespoon of oil. However, the sauce was so yummy I'll make it again -- but next time I will roast the chicken entirely in the oven and make the final sauce on the stove. Has anyone else tried that?  

Martha Stewart Member     Rating: Unrated       06/24/2016   I don't recommend using olive oil for high heat cooking. It should never be heated as its molecular structure breaks down and it will create free radicals. I use coconut oil as it has a high-smoke point and retains its taste and structure. Also add a pat of butter and/or some bacon fat which I keep in my freezer for sauteeing green beans, making a roux for gumbo, etc. Kept the juice/fat from sauteeing the thighs as it imparts delicious flavor and nutrients. Put this over rice and it was yummy!  

Martha Stewart Member     Rating: Unrated       05/07/2014   Made this recipe and the family loved it. Would have loved more sauce. I used thighs and they were juicy and tender. Will make this again.  

Martha Stewart Member     Rating: Unrated       12/27/2012   I made this tonight and did not quite read the recipe through. I was in a hurry and ended up using leg and thigh quarters. While it did end up needing extra time in the oven, it did come out well. It was a HUGE hit for my family.  

Martha Stewart Member     Rating: 5 stars       11/18/2012   I've made this a couple of times -- first with clementines and drumsticks, and the second according to the recipe -- and both turned out really well. My husband really enjoyed this recipe!  

Martha Stewart Member     Rating: Unrated       04/14/2012   This was delicious, although I cooked my chicken longer in the oven since I think my pieces may have been larger than the ones Sarah used. The skin was super crispy, and the chicken thighs were very juicy . A quick nd easy recipe.  

Martha Stewart Member     Rating: 4 stars       10/24/2011   Very tasty, but balance it out with some healthier sides, like brown rice and veggies. Mine always needs longer to cook, in each stage. I use my cast iron skillet, which works like a charm. My kids love the flavor, but it takes some doing to get them past the skin & the bones!  

Martha Stewart Member     Rating: 5 stars       09/02/2011   this has become a staple. we serve this over rice like a rice bowl. Yum! also, we toss in some chunks of orange for a nice refreshing bite.  

Martha Stewart Member     Rating: Unrated       03/03/2011   easy and simple. definitely recommend.

    Martha Stewart Member

    Rating: 3 stars 09/19/2018

I used boneless skinless tighs, which worked fine. Adjust cooking time and temp. Two tablespoons of vinegar and some orange juice will never make enough sauce, or glaze as they call it. I used white vermouth plus some midera wine. Still needed more sauce, but much better than two tablespoons! After adding the butter, I also added some gorgonzola cheese to the sauce which takes this over the top. Maybe could be topped with chopped walnuts when served. Could probably also be made with lemons, but much more thinly sliced. Use stock if you don’t want the wine. Or just use water.

Rating: 3 stars

Rating: Unrated 06/28/2016

Perfect for dinner, as I was defrosting thighs! Served it with broccoli and roasted sweet potato. Made this in my cast iron pan; easy and delicious, BUT, what a mess on my stove top!!! Not sure it needed that initial tablespoon of oil. However, the sauce was so yummy I’ll make it again – but next time I will roast the chicken entirely in the oven and make the final sauce on the stove. Has anyone else tried that?

Rating: Unrated

Rating: Unrated 06/24/2016

I don’t recommend using olive oil for high heat cooking. It should never be heated as its molecular structure breaks down and it will create free radicals. I use coconut oil as it has a high-smoke point and retains its taste and structure. Also add a pat of butter and/or some bacon fat which I keep in my freezer for sauteeing green beans, making a roux for gumbo, etc. Kept the juice/fat from sauteeing the thighs as it imparts delicious flavor and nutrients. Put this over rice and it was yummy!

Rating: Unrated 05/07/2014

Made this recipe and the family loved it. Would have loved more sauce. I used thighs and they were juicy and tender. Will make this again.

Rating: Unrated 12/27/2012

I made this tonight and did not quite read the recipe through. I was in a hurry and ended up using leg and thigh quarters. While it did end up needing extra time in the oven, it did come out well. It was a HUGE hit for my family.

Rating: 5 stars 11/18/2012

I’ve made this a couple of times – first with clementines and drumsticks, and the second according to the recipe – and both turned out really well. My husband really enjoyed this recipe!

Rating: 5 stars

Rating: Unrated 04/14/2012

This was delicious, although I cooked my chicken longer in the oven since I think my pieces may have been larger than the ones Sarah used. The skin was super crispy, and the chicken thighs were very juicy . A quick nd easy recipe.

Rating: 4 stars 10/24/2011

Very tasty, but balance it out with some healthier sides, like brown rice and veggies. Mine always needs longer to cook, in each stage. I use my cast iron skillet, which works like a charm. My kids love the flavor, but it takes some doing to get them past the skin & the bones!

Rating: 4 stars

Rating: 5 stars 09/02/2011

this has become a staple. we serve this over rice like a rice bowl. Yum! also, we toss in some chunks of orange for a nice refreshing bite.

Rating: Unrated 03/03/2011

easy and simple. definitely recommend.

All Reviews for Orange and Balsamic Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Orange and Balsamic Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest