TENDER AND JUICY

ROASTED ORANGE CHICKEN BAKE

With Seven Sons Boneless Skinless Chicken Legs

Recipe
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The flavor profile of our Roasted Orange Chicken Bake tells a luscious story on how to indulge in delicious farm fresh ingredients and at the same time feel good about the food you’re eating. The plot chickens with Seven Sons Boneless Skinless Chicken Legs, O’Sole Mio Filled Gnocchi Ricotta & Spinach, and Natalie’s Orchid Island Fresh Squeezed Orange Juice. This is one page turner you don’t want to miss out on!

6 servings

Ingredients list:
  • 6 Seven Sons Boneless Chicken Legs
  • 4 Seven Sons Pasture Raised Chicken Drumsticks
  • 2 packages O'Sole Mio Gnocchi
  • 1 orange, cut in slices
  • 1 whole garlic bulb
  • 1/2 tbsp soy sauce
  • 2 tbsp Natalie's Ochid Island Fresh Squeezed Orange Juice
  • 1 tsp ground garlic
  • 1/4 tsp crushed black pepper
  • 1/4 tsp cayenne pepper
  • 2 tbsp Divina Extra Virgin Olive Oil
  • salt, to taste
  • 10 thyme springs

  1. Preheat the oven to 190 °C.
  2. Combine together soy sauce, orange juice, ground garlic, crushed black pepper, cayenne pepper, and 1 tbsp olive oil. Pour over the chicken thighs and let sit until you prepare the potatoes.
  3. Place frozen Gnocchi in a baking tray and add chicken thighs skin side up. Add orange slices and thyme sprigs.
  4. Roast in the preheated oven for 30 minutes, or until the chicken cooks to 180 degrees.
Dinner                                            Dinner