3 tbsp Verbena Blood Orange Fused Olive Oil (1)
¼ cup Verbena Dark Chocolate Balsamic Vinegar (2)
1/2 tsp freshly ground pepper (3)
1 tsp salt (4)
2 tbsp Dijon mustard (5)
2 tbsp fresh lemon juice (6)
3 garlic cloves, chopped (7)
1/2 cup chicken stock
Juice from ½ an orange or blood orange, plus 1-2 tsp. zest for garnish
4 ½ lbs chicken thighs, skin on
1-2 tbsp chopped fresh parsley leaves, for garnish
Prepare marinade by whisking the first seven ingredients together.
Place the chicken and the marinade into a zip-lock bag. Seal securely and toss well to combine.
Refrigerate for at least 3 hours or up to 24 hours, occasionally tossing the chicken to evenly coat with marinade.
Preheat the oven to 400 degrees. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in the oven for about an hour until the chicken is cooked through. If the chicken skin begins to burn, cover with foil.
When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over med-high heat and add the ½ cup chicken stock and the orange juice. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
Spoon the sauce over the chicken and garnish with the chopped parsley and zest.