Chicken in Orange juice and Tarragon
Ingredients
- 2 ½ lb boneless chicken thighs
- juice from one orange with the pulp
- Zest from one orange
- 1 cup red onion, chopped
- ½ cup tarragon leaves, chopped
- 2 tsp salt
- ½ tsp black pepper
Instructions
- Place all ingredients in a gallon size Ziploc bag, close the bag and shake well until chicken is fully coated with the marinade. Keep refrigerated for 30-60 minutes.
- Turn oven to 375F.
- Place chicken thighs on a baking sheet and cover with the marinade.
- Bake for 40 minutes.