One-Pot Wonder: Skillet orange chicken thighs with leeks
Chicken thighs are my go-to chicken for weeknight cooking. They are packed full of flavor and super moist and delicious. This time around, I paired them with buttery leeks and citrus-packed oranges.
Trust me, if you love dark chicken meat, you will love this dish. I can happily eat it straight from the pan, but it's great served with butter noodles or even roasted potatoes. Plus, that skin is so crispy you will have a hard time not eating it all before you share with the family.
Orange chicken thighs with leeks recipe
Moist chicken thighs paired with fresh oranges and leeks are baked to crispy perfection.
Prep time: 10 minutes | Cook time: 50 minutes | Total time: 1 hour
- 4 bone-in, skin-on chicken thighs
- Kosher salt and pepper, to taste
- 2 tablespoons olive oil
- 3 leeks, cleaned and sliced, white and light green parts only
- 1 orange, thinly sliced
- Heat the oven to 350 degrees F.
- Lay out the chicken thighs, and cut off any extra pieces of fat. Season the bottoms and tops with kosher salt and black pepper.
- To a large, oven-safe skillet set over medium-high heat, add the olive oil.
- Once the oil is hot, add the chicken skin side down, cook for 5 minutes, flip, and cook for another 5 minutes.
- Remove the chicken from the pan, and add in the leeks. Sauté for about 5 minutes to just soften the leeks.
- Remove the pan from the heat, top the leeks with orange slices, top the orange slices with the chicken (skin side up), and place into the oven.
- Bake for about 30 minutes or until the insides of the chicken thighs reach 160 degrees F.