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Homemade Orange Chicken with an Olive Gremolata photo

Orange Chicken with an Olive Gremolata

Chicken thighs marinated in orange, garlic, and parsley, broiled then baked and finished with a bright olive gremolata.
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Prep Time 35 minutes
Cook Time 41 minutes
Total Time 9 hours 46 minutes
Servings: 4 servings
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 8 chicken thighs boneless and skinless or *bone-in and skin-on
  • 1/4 cup parsley
  • 6 garlic cloves crushed
  • 1/2 cup fresh orange juice
  • zest of one orange
  • 2 small oranges thinly sliced
  • 1/4 cup olive oil divided use
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • Olive Gremolata
  • 7 oz. olives mix of green and black olives, pitted and finely chopped
  • 2 garlic cloves minced
  • zest 1 orange
  • 3 sprigs of parsley coarsely chopped
  • 1/3 cup olive oil
  • 1 tablespoon orange juice
  • squeeze lemon juice

Equipment

  • Mixing Bowl
  • rimmed baking pan or sheet
  • Oven
  • Instant-read thermometer

Method
 

Instructions
  1. In a large bowl whisk together 1/4 cup parsley, 6 crushed garlic cloves, 1/2 cup fresh orange juice, the zest of one orange, 1/4 cup olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh black pepper to make the marinade.
  2. Add the 8 chicken thighs to the bowl and toss to coat thoroughly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes and up to overnight (3 hours is a good target). When ready to cook, discard any leftover marinade.
  3. While the chicken marinates (or during the last 30 minutes of marinating), make the olive gremolata: finely chop 7 oz. olives and place them in a mixing bowl. Add 2 minced garlic cloves, the zest of 1 orange, and 3 sprigs of parsley coarsely chopped. Stir in 1/3 cup olive oil, 1 tablespoon orange juice, and a squeeze of lemon juice. Mix until combined and set aside at room temperature for the flavors to meld.
  4. Position an oven rack so the top of the chicken will be about 6 inches from the broiler element and heat the oven to broil on high.
  5. Arrange a few of the thin orange slices from the 2 small oranges in a single layer on the bottom of a rimmed baking pan or sheet. Remove the chicken from the marinade and, if it is very wet, pat the pieces lightly dry with paper towels. Lay the chicken pieces in a single layer on top of the orange slices and tuck the remaining orange slices between and around the pieces.
  6. Evenly sprinkle 2 teaspoons granulated sugar over the chicken and orange slices.
  7. Broil on high for about 2–3 minutes, watching closely, until the tops of the chicken pieces and orange slices begin to brown and char; rotate the pan as needed for even browning.
  8. Immediately reduce the oven temperature to 375°F. Transfer the pan to the middle rack and bake until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F — about 15–20 minutes for boneless, skinless thighs. If using bone-in, skin-on thighs, total roast time may need to be extended to about 30 minutes or until the chicken reaches 165°F.
  9. Remove the chicken from the oven, scatter the prepared olive gremolata over the top, and serve immediately.