Blood Orange and Rosemary Chicken

Pan roasted Blood Orange and Rosemary Chicken Thighs is an easy weeknight dish using delicious blood oranges and savory rosemary that can be on the table in 30 minutes. 

Servings 4


  • 6-8 chicken thighs (boneless) with or without skin
  • Kosher salt
  • black pepper
  • garlic powder
  • olive oil-a couple turns around the pan
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • zest from one blood orange (zest before you juice)
  • 1 1/2 cups fresh squeezed blood orange juice (about 6 oranges)
  • 1 cup chicken broth
  • 2 Tablespoons fresh rosemary, chopped
  • 2 Tablespoons honey
  • 1 blood orange, sliced for garnish


  1. Preheat oven to 425 degrees

  2. Rinse and pat dry chicken.  Sprinkle salt, pepper and garlic powder evenly over both sides of chicken. 

  3. Heat cast iron skillet or other over safe pan over medium-high heat.  Add olive oil. Place seasoned chicken in pan and sear for about 3 minutes a side. 

  4. Place pan in oven and roast for about 15 minutes or internal temperature reaches 165 degrees.

  5. Remove chicken from oven and transfer to a plate. Place pan over medium-high heat on stove (be careful not to touch the handles without oven mitts).

  6. Add onions to pan and cook until translucent, about 3 minutes.  Add garlic and cook another minute.  

  7. Add blood orange zest, juice, broth, rosemary and honey.  Allow sauce to bubble until it slightly thickens, about 5 minutes. Season with salt.  

  8. Return chicken to pan and allow to sauce to coat each piece.  Serve warm with a slice of orange.