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    Sheet Pan Citrus-Glazed Chicken

    4 servings

    porzioni

    15 minutes

    tempo di preparazione

    1 hour 25 minutes

    tempo totale
    Inizia a Cucinare

    Ingredienti

    6 bone-in, skin-on chicken thighs

    Kosher salt

    Freshly ground black pepper

    Juice of 2 medium oranges

    Juice of 1 lime

    1/4 c. honey

    2 tbsp. low-sodium soy sauce

    2 tbsp. Dijon mustard

    2 tsp. freshly chopped rosemary, plus more for garnish

    2 tsp. freshly chopped thyme, plus more for garnish

    Pinch crushed red pepper flakes

    1 lb. Brussels sprouts, trimmed and halved

    1 tbsp. extra-virgin olive oil

    1 tsp. cornstarch

    Istruzioni

    Trim thighs and season with salt and pepper. Place in a resealable bag.

    In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

    Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.

    Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.

    Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.

    Garnish with fresh rosemary and thyme to serve.

    Nutrizione

    Dimensione della Porzione

    -

    Calorie

    835

    Grassi Totali

    52 g

    Grassi Saturi

    14 g

    Grassi Insaturi

    -

    Grassi Trans

    0 g

    Colesterolo

    284 mg

    Sodio

    1227 mg

    Carboidrati Totali

    33 g

    Fibra Alimentare

    7 g

    Zuccheri Totali

    26 g

    Proteine

    54 g

    4 servings

    porzioni

    15 minutes

    tempo di preparazione

    1 hour 25 minutes

    tempo totale
    Inizia a Cucinare

    Pronto per iniziare a cucinare?

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    Ingredienti

    6 bone-in, skin-on chicken thighs

    Kosher salt

    Freshly ground black pepper

    Juice of 2 medium oranges

    Juice of 1 lime

    1/4 c. honey

    2 tbsp. low-sodium soy sauce

    2 tbsp. Dijon mustard

    2 tsp. freshly chopped rosemary, plus more for garnish

    2 tsp. freshly chopped thyme, plus more for garnish

    Pinch crushed red pepper flakes

    1 lb. Brussels sprouts, trimmed and halved

    1 tbsp. extra-virgin olive oil

    1 tsp. cornstarch

    Istruzioni

    1

    Trim thighs and season with salt and pepper. Place in a resealable bag.

    2

    In a small bowl or measuring cup, combine orange and lime juice, honey, soy sauce, mustard, rosemary, thyme, and a pinch of red pepper flakes. Reserve ½ cup of marinade or about half. Pour remaining marinade over chicken in bag. Let marinate at room temperature for 30 minutes or up to overnight in the refrigerator.

    3

    Preheat oven to 425° and line a large baking sheet with foil. Place Brussels sprouts on tray and toss with oil. Season with salt and pepper and spread into an even layer. Arrange thighs around Brussels, skin side up. Bake for 25 minutes.

    4

    Meanwhile, pour reserved marinade into a small saucepan over medium heat and bring to a simmer. Continue simmering until reduced by about half. Place cornstarch in a small bowl and carefully pour a couple of tablespoons of sauce over and stir to dissolve cornstarch. Pour mixture back into saucepan and continue simmering until sauce has thickened, about 2 minutes.

    5

    Brush sauce over thighs and bake again until internal temperature recaches 165°, 10 minutes more.

    6

    Garnish with fresh rosemary and thyme to serve.