| 7 | 65 | 163 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 55 min | 8 |
| 8 thigh(s) | Chicken thighs, boneless, skinless |
| 3 medium | Orange |
| 1 tbsp | Extra virgin olive oil |
| 1 sprig | Thyme, fresh |
| 1 tsp | Sage, fresh |
| 1/4 tsp | Cayenne pepper |
| 1 dash | Black pepper |
1. Cut each orange in half, turn them upside down in your palm, and squeeze out all the juice all over the chicken.
2. Then take the leftover orange halves and lay them across the chicken for baking.
3. Add a little olive oil and then sprinkle on thyme, sage, cayenne, and black pepper on top of the skin.
4. Throw them in the oven at 425 degrees for 30 minutes, then pull them out and flip each one over and put them back in for another 25 minutes, then check the temperature. If you do that, the skin will be face down the last 25 minutes and be almost crispy fried when they are done, an amazing treat!
Chicken
is a great source of lean protein which aids in muscle growth and repair!
| Fruit | 0.4 |
| Meat | 1.2 |
