Chard and Chipotle Orange Chicken Bake
Baked chicken is one of those “set it and forget it” type family dinners – you assemble it in the morning and then pop it in the oven when you get home. Baking the chard under the chicken gives it a delicious rich, smoky and sweet flavor, like an old-fashioned pot of greens…and you don’t have to do anything to it except wait for it to be done. Use an extra deep baking dish to accommodate the two bunches of chard. Don’t worry; it all cooks down just like spinach or any other leaf.
Note: Marinate chicken for at least an hour before baking.
- 6 chicken thighs (or 1 roasting chicken cut into parts)
- ½ cup orange marmalade
- 2 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- 6 cloves of garlic, finely chopped
- 1¼ Tablespoons chipotle powder
- ½ teaspoon salt
- 2 bunches Josie's Organics red chard, washed, whole leaves with stems cut into 1½" strips
- 1 small onion, finely chopped
- 6 very thin slices of fresh orange
- Any cut of chicken will work in a pinch.
- If you don’t have chipotle powder, use 1 Tablespoon paprika and ¼ teaspoon of cayenne.
- Apricot jam is a great substitute for the marmalade.
In a small mixing bowl, whisk together the marmalade, olive oil, vinegar, garlic, chipotle and salt.
Season both sides of the chicken with salt and fresh cracked pepper. Place in a large resealable plastic bag. Pour in the marinade and seal the bag. Shake well to coat the chicken. Let marinate in the refrigerator at least an hour or while at work.
Preheat oven to 400°.
Place the chard in the bottom of a large, deep baking dish. Scatter in the onion. Season with salt and pepper. Add the chicken on top of the chard. Place one orange slice on each piece of chicken. Evenly pour the remaining marinade over the entire dish. Place in the center of the oven and bake for 45-50 minutes. Turn the baking dish around halfway through to ensure even browning. The chicken is done when you insert a thermometer into the thick part of a thigh and it reads 165°. Remove from oven and let rest 5-10 minutes. Serve.
NOTE: The skin gives the chicken thighs and chard flavor. Feel free to discard before serving to reduce fat and save a few calories. Keep the orange slices and serve with each piece of chicken.
Dress it Up
For a more in-depth chipotle taste, use ‘chipotle in adobo’ instead of the chipotle powder. You can also grill the chicken after marinating – just toss the chard in a large skillet with the remaining marinade and let cook until the chicken is done.