Burnt Ray Bird

Elevate your weeknight dinner with the bold and smoky flavors of Burnt Ray Bird, a sizzling dish that combines crispy, golden chicken thighs with a vibrant citrus twist. This recipe features juicy, skin-on, bone-in chicken thighs seared to perfection before being roasted with fresh orange slices, honey, and fragrant thyme. The charred orange glaze, enhanced with smoked paprika, garlic, and cumin, delivers a smoky-sweet depth that pairs beautifully with the crispy chicken skin. A final broil caramelizes the oranges for an irresistible finish, making this dish a showstopper on any dinner table. Perfectly balanced and easy to prepare, Burnt Ray Bird is your ticket to a gourmet meal that's bursting with flavor. Serve with roasted vegetables, rice, or a crisp green salad for a complete feast.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (skin-on, bone-in)
• 2 whole fresh oranges
• 2 tablespoons olive oil
• 1.5 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons honey
• 4 sprigs fresh thyme
• 2 tablespoons butter

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse and pat dry the chicken thighs with paper towels. Place them in a mixing bowl.

Step 3

Zest both oranges and set the zest aside. Juice only one orange and reserve the juice for later.

Step 4

In the mixing bowl, drizzle the chicken thighs with olive oil and rub them with smoked paprika, garlic powder, ground cumin, salt, and black pepper. Ensure the spices are evenly distributed.

Step 5

Slice the remaining orange into quarter-inch thick rounds. Set aside for later.

Step 6

Heat a large oven-safe skillet over medium-high heat. Add the butter and let it melt.

Step 7

Place the chicken thighs skin-side down in the hot skillet and cook for about 4-5 minutes until the skin turns golden and crispy. Flip the chicken and sear the other side for 2-3 minutes.

Step 8

Add the orange slices and fresh thyme sprigs to the skillet, tucking them around the chicken.

Step 9

Drizzle the reserved orange juice and honey over the chicken and orange slices. Sprinkle the orange zest for an extra layer of flavor.

Step 10

Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Step 11

In the final 5 minutes of roasting, switch the oven to broil to lightly char the orange slices and amplify the smoky flavor. Watch carefully to avoid burning.

Step 12

Remove the skillet from the oven and let the chicken rest for 5 minutes before serving.

Step 13

Serve the Burnt Ray Bird hot, garnished with additional thyme if desired, alongside rice, roasted vegetables, or a fresh green salad.

Nutrition Facts

Serving size	980 grams (980.0g)

Amount per serving	% Daily Value*
Calories	2121

Total Fat 154.50g	198%
Saturated Fat 46.00g	230%
Polyunsaturated Fat 3.40g
Cholesterol 546mg	182%
Sodium 2940mg	128%
Total Carbohydrate 72.20g	26%
Dietary Fiber 8.60g	31%
Total Sugars 59.50g
Protein 112.50g	225%

Vitamin D 83IU	413%
Calcium 234mg	18%
Iron 9mg	51%
Potassium 1996mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.3%

Protein: 21.1%

Carbs: 13.6%