Ingredients
1/4 c. Sunkist Tangelo juice
1/4 c. balsamic vinegar
2 tbsp. honey
1 tbsp. Dijon mustard
2 garlic cloves, minced
Kosher salt
Freshly ground black pepper
4 bone-in skin-on chicken thighs
1 head broccoli, cut into florets
1 Sunkist Tangelo, cut into rounds
1/2 red onion, cut into wedges
2 tbsp. extra-virgin olive oil, divided
Preparation
Step 1Preheat oven to 425°. In a large bowl, whisk together Sunkist Tangelo tangelo juice, balsamic vinegar, honey, mustard, and garlic. Add chicken to bowl and toss to coat. Set aside in refrigerator while prepping fruit and vegetables.Step 2In a large bowl, combine broccoli, Sunkist Tangelo slices, and red onion. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine.Step 3In a large skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and marinade and sear, skin-side down, 2 minutes. Flip and sear 2 minutes more. Add vegetables and fruit to skillet, then transfer to oven and bake until vegetables are tender and chicken is cooked through, about 20 minutes.Step 4Let rest slightly, then garnish with Sunkist Tangelo zest before serving.
Read all about flavoring your recipes with Sunkist Tangelos!
