Chicken With Oranges & Wild Rice
|Orange marmalade||1 Tablespoon|
Arrange chicken thighs side by side, skin side up, in a 9- by 13-inch baking pan or dish.
Bake, uncovered, in a 375° oven until skin is browned and meat is no longer pink at bone (cut to test), about 40 minutes.
Remove from oven and tilt pan to drain off juices; discard all but 2 tablespoons of the drippings.
Blend reserved drippings with marmalade, brush mixture over chicken, and bake, uncovered, for 10 more minutes.
If you wish, prepare rice while chicken bakes or, if you've prepared rice ahead, cover baking dish tightly with foil and set in oven with chicken after chicken has cooked for 30 minutes.
Bake until hot in center, about 20 minutes.
Meanwhile, using a sharp knife, cut peel and all white membrane from all but 1 of the oranges.
Thinly slice peeled oranges crosswise.
Remove chicken and rice from oven and lay chicken pieces on top of heated rice; pour any pan juices over chicken.
Season to taste with salt and pepper; arrange sliced oranges around chicken.
Garnish with parsley, if desired.
Cut remaining unpeeled orange in half.
Squeeze juice of orange halves over chicken and serve.