Yield
25 servings
Portion Size
1 each
Category
Chicken
Featured Maple Leaf Product: Schneiders Chicken Thigh Bone-In, IQF (#26344)
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 |
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.
Suggested Accompaniments
Serve with parslied buttered noodles and green peas (sides not included in the nutritional information)
Nutritional Info per 1 each
| 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 % |