Tangerines and chicken go together like pizza and mozzarella, and garlic adds extra zing to this Asian-inspired dish, softened by a touch of honey. A no-fuss recipe that’s great for weeknights, you’ll find the foil-wrapped pan makes for easy cleanup! Serve with steamed rice and a side of asparagus.
6 bone-in, skin-on chicken thighs
1 tsp. paprika
2 Tbsp. olive oil
1/4 cup soy sauce
¼ c. teriyaki sauce
2 Tbsp. honey
2 Tbsp. citrus juice (orange, lemon or tangerine)
3 Hale Groves Honey-Sweet Tangerines, peeled and separated
4 large garlic cloves, chopped
Salt and pepper, to taste
- Preheat oven to 425ºF.
- Prepare glaze in a small bowl, combining soy sauce, teriyaki sauce, honey, juice and garlic.
- Arrange chicken pieces on a foil-rimmed baking sheet, skin sides down. Sprinkle on paprika, drizzle with olive oil and rub it around on both sides (this helps it from sticking to the pan). Sprinkle on the salt and pepper. Roast 30 minutes.
- Remove pan from oven and spoon glaze over the chicken. Add the tangerine slices around chicken and pan. Using thongs, carefully turn the chicken skin side up and return pan to oven.
- Reduce oven to 375ºF. Bake until internal temperature of chicken reads 165ºF. Return to oven until chicken is cooked through (about 20-25 minutes).