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Orange Rosemary Chicken Thighs w/ Roasted Tomatoes

Serve this fragrant chicken with its tender burst tomatoes and golden garlic over spaghetti with a generous spoonful of shaved Parmesan or Romano cheese.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

1 large orange

2 tablespoons finely chopped fresh rosemary or 1 tablespoon dried and crushed

3 tablespoons olive oil, divided

Coarse salt and freshly ground pepper to taste

4 to 6 (24 ounces) Gold’n Plump® Bone-In Chicken Thighs

2 cups (1 pint) cherry tomatoes

8 cloves garlic, halved

Instructions 

Heat oven to 400˚F. Line a rimmed baking sheet with foil. Grate peel from orange and squeeze the juice into a small dish. Add rosemary and 1 tablespoon oil; mix to blend.

Arrange chicken, tomatoes, and garlic on baking sheet; spoon orange-rosemary mixture over chicken. Drizzle tomatoes and garlic with remaining 2 tablespoons oil; season chicken and vegetables with salt and pepper.

Bake 30 to 35 minutes or until chicken is no longer pink near the bone (165˚F internal temperature) and vegetables are tender.

Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      364
    • Calories from Fat 
      58%
    • Total Fat 
      24g
    • Saturated Fat 
      5g
    • Total Carbohydrate 
      8g
    • Protein 
      30g
    • Sugars 
      4g
    • Cholesterol 
      90mg
    • Dietary Fiber 
      1g
    • Sodium 
      100mg
  • DAILY VALUE
    • Vitamin A 
      16%
    • Vitamin C 
      42%
    • Calcium 
      5%
    • Iron 
      10%
  • DIETARY EXCHANGES
    • Fat 
      2.5
    • Vegetable 
      1
    • Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source