Ingredients:
- 3 tbsp J. Olive Co. Blood Orange Olive Oil
- 1/4 cup J. Olive Co. Dark Chocolate Balsamic
- 2 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 3 garlic cloves, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 4 1/2 lbs chicken thighs, skin on
- 1/2 cup chicken stock
- Juice from ½ an orange, plus 1-2 tsp zest for garnish
- 1-2 tbsp chopped fresh parsley leaves, for garnish
Directions:
- Prepare marinade by whisking the first seven ingredients together. Place the chicken and the marinade into a ziplock bag. Seal securely and toss well to combine. Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade.
- Preheat the oven to 400 degrees. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in the oven for about an hour until the chicken is cooked through. If the chicken skin begins to burn, cover with foil.
- When the chicken is done, transfer to a serving platter and tent with foil. Heat the leftover juices/marinade on the stove top over med-high heat and add the chicken stock and orange juice. Reduce the sauce for about 5 minutes until it thickens.
- Spoon the sauce over the chicken and garnish with the chopped parsley and zest.