These orange and ginger-seasoned chicken thighs are baked in a simple marinade. The zest from the juiciest oranges combined with a hint of spices and maple syrup blend nicely to create this easy-to-make, main course.

Preparation time:

30 minutes

Yield:

Serves 6

Ingredients:

6 boneless chicken thighs (breast/legs may be substituted, but cooking time will vary)

Sauce:

2 tablespoons olive oil

2 large oranges, zested and juiced

2 tablespoons maple syrup

1 1/2 teaspoons fresh ginger, grated

1/2 teaspoon nutmeg (more to taste)

1 teaspoon garlic powder

1 1/2 teaspoons salt

1/2 teaspoon black pepper, freshly ground

1/4 teaspoon black pepper (or to taste)

Preparation:

Preheat the oven to 375°F. Combine orange juice and orange zest in a bowl with maple syrup and spices. Mix and set aside.

Place chicken thighs in a 9” x 13” baking dish. Sprinkle lightly with salt. Pour the orange ginger sauce evenly over the chicken pieces.

Bake for 15-18 minutes basting during the process. Chicken is finished cooking when the internal temperature of 165°F, and no longer pink on the inside. Sauce may also be reduced and used as a glaze if desired.