Sticky Citrus-Glazed Chicken Thighs with Roasted Root Vegetables
1h
40min
4
445
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Chef's Note
By using the osmotic pressure technique to extract the essential oils from discarded citrus peels, we create a glaze with a vibrant, fresh aroma that cannot be replicated by boiling down standard fruit juice.
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Ingredients
2 units Peels of medium oranges (no white pith)
1 unit Peel of lemon (no white pith)
1/3 cup Granulated sugar
4 pieces Bone-in, skin-on chicken thighs
3 tbsp Soy sauce
2 tbsp Apple cider vinegar
1 tbsp Fresh ginger, grated
3 cloves Garlic, minced
3 medium Carrots, cut into 2-inch chunks
1 large Red onion, cut into wedges
1 1/2 tbsp Olive oil
to taste Salt and black pepper
Instructions
- 1
In a small bowl, combine the orange and lemon peels with the granulated sugar. Use a muddler or the back of a wooden spoon to firmly press and bruise the peels into the sugar, releasing their initial oils.
- 2
Let the mixture sit at room temperature for 45 to 60 minutes. You will see the sugar fully dissolve into a thick, fragrant, amber-colored syrup (the oleo-saccharum).
- 3
Preheat your oven to 400°F (200°C).
- 4
On a large rimmed baking sheet, toss the chopped carrots and red onion wedges with olive oil, salt, and black pepper. Spread them out, leaving space in the center for the chicken.
- 5
Strain the citrus peels from your oleo-saccharum syrup, pressing down firmly on the peels with a spoon to extract every drop of oil-sugar syrup. You should yield about 3 tablespoons of syrup.
- 6
In a small bowl, whisk the strained oleo-saccharum syrup with the soy sauce, apple cider vinegar, grated ginger, and minced garlic to create the glaze.
- 7
Pat the chicken thighs dry with paper towels and season both sides lightly with salt and black pepper. Place the chicken thighs skin-side up on the baking sheet among the vegetables.
- 8
Brush half of the glaze generously over the chicken thighs and drizzle a small amount over the vegetables.
- 9
Roast in the preheated oven for 25 minutes.
- 10
Remove from the oven, brush the remaining glaze over the chicken thighs, and return to the oven for another 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is beautifully caramelized and sticky.
- 11
Let the chicken rest for 5 minutes before serving alongside the roasted vegetables.
Nutrition Information (per serving)
445
28g
26g
24g
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