Orange Chicken Thighs

Ingredients

• 0.5 bundle sage leaves
• 4 chicken thighs
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil
• 2 oranges
• 1 lemon
• 400 g orzo pasta (Greek rice noodles)
• 1 red bell pepper
• 1 Spring onion
• 1 tbsp honey

Instructions

1. 1.

   Separate the joints of the chicken thighs, wash and pat dry.

2. 2.

   Lift the skin off the thighs and slide a few sage leaves under the skin; season with salt and pepper.

3. 3.

   Rinse oranges and lemon hot, cut in half lengthwise and slice into rounds.

4. 4.

   Place fruit slices in a greased roasting pan, top with remaining sage leaves. Arrange chicken thighs on top and bake in preheated oven at 180°C for about 35 minutes.

5. 5.

   Meanwhile cook the orzo in plenty of boiling salted water until al dente, drain well and keep warm.

6. 6.

   Wash and trim bell pepper and spring onion. Dice the pepper, slice the onion into thin rings, and mix both into the cooked pasta.

7. 7.

   Remove thighs from pan and stir citrus slices into the pasta. Return pasta to the pan, place thighs on top. Whisk honey with 2 tbsp hot water, season generously with salt, brush over thighs, and bake for an additional 20 minutes until done.