Home > Baked Tangy Orange Chicken Thigh

Baked Tangy Orange Chicken Thigh

Name: Baked Tangy Orange Chicken Thigh
Yield: 25 servings
Ingredients: 25 each (3.225 kg) Chicken Thigh, Bone-In, IQF 25 each (7.1 kg); 1 kg Carrots, sliced, frozen 2.2 lbs; 1250 ml Diced Tomatoes, canned 5 cups; 750 ml Onions, fresh, diced 3 cups; 425 ml Tomato Paste 1 3/4 cups; 375 ml Orange Juice 1 1/2 cups; 30 ml Garlic, fresh, minced 2 Tbsp; 30 ml Basil, dry ground 2 Tbsp; 20 ml Sugar, white granulated 4 tsp; 10 ml Oregano, dry 2 tsp; 10 ml Thyme, dried 2 tsp; 10 ml Pepper, black ground 2 tsp; 10 ml Salt, table 1 Tbsp; 30 ml Orange, zest 2 Tbsp; 80 ml Lemon Juice 1/3 cup

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Featured Maple Leaf Product: Schneiders Chicken Thigh Bone-In, IQF (#26344)

Recipe Information

Method

The day before, thaw chicken thighs in a 2' deep insert pan under refrigeration at 40'F/4'C or lower.
Preheat convection oven to 350'F/177'C. Spray a 2" deep insert pan with cooking spray. Add all ingredients except lemon juice and half of the orange zest and mix together.
Add chicken thighs and spoon mixture over top. Cover with aluminum fol and bake for ~45 minutes. Remove aluminum foil and bake for another 15 minutes. Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Once chicken thighs are removed from oven, add in lemon juice and remaining orange zest.
Serve 1 Tangy Orange Chicken Thigh per serving.

Yield

25 servings

Portion Size

1 each

Preparation Method

Baked/Roasted

Suggested Accompaniments

Serve with parslied buttered noodles and green peas (sides not included in the nutritional information)

Global Cuisine

North American

Theme Inspired

All Themes

Nutritional Information

per 1 each

Nutrient	Quantity
Calories	293 kcal
Protein	23.7 g
Carbohydrates	17.1 g
Total Fat	14.4 g
Saturated Fat	3.9 g
Total Dietary Fiber	4.0 g
Cholesterol	124 mg
Sodium	314.5 mg
Calories from Fat	44 %

Ingredients

	Metric	Imperial
Chicken Thigh, Bone-In, IQF	25 each (3.225 kg)	25 each (7.1 kg)
Carrots, sliced, frozen	1 kg	2.2 lbs
Diced Tomatoes, canned	1250 ml	5 cups
Onions, fresh, diced	750 ml	3 cups
Tomato Paste	425 ml	1 3/4 cups
Orange Juice	375 ml	1 1/2 cups
Garlic, fresh, minced	30 ml	2 Tbsp
Basil, dry ground	30 ml	2 Tbsp
Sugar, white granulated	20 ml	4 tsp
Oregano, dry	10 ml	2 tsp
Thyme, dried	10 ml	2 tsp
Pepper, black ground	10 ml	2 tsp
Salt, table	10 ml	1 Tbsp
Orange, zest	30 ml	2 Tbsp
Lemon Juice	80 ml	1/3 cup