"Eat well, love people, clean the dishes."

Roasted Orange Chicken w/ Pirate Sauce Marinade


October 24, 2016

This citrusy roasted chicken features the sweetness of fruit and zestiness of Pirate Sauce for a one pan weekly meal delight.

  • Prep: 30 mins
  • Cook: 1 hrs
  • Yields: 2-4 Servings


3 tbsp olive oil

2 whole chicken leg quarters or 4 thighs or legs

5 cloves of garlic

1/2 cup pink lady apple, cut into chunks

1 cup butternut squash, diced

1 navel orange, peeled and diced into large pieces

1 tsp salt

2 tbsp fresh cracked pepper

1 tsp whole black peppercorns

10 fresh sage leaves

2 large sprigs of fresh thyme

1 cup cup white wine, chardonnay

1/2 cup Pirate Sauce

1/2 cup melted butter

1 One orange, sliced into thin half-moons (peel on)


1Preheat your oven to 300 degrees Fahrenheit.

2In a large iron skillet, sear your chicken on high in the olive oil until the skin is just browned.

3Remove from skillet temporarily and add in your diced apples, oranges, squash, a few sage and thyme leaves, garlic and peppercorns.

4Place chicken on top of apples and etc. and sprinkle with salt and pepper.

5In a small bowl, whisk together the wine, Pirate sauce and melted butter.

6Brush chicken liberally with this, then pour over the apples, etc.

7Lay the orange slices across the tops of the chicken and dab a little of the buttery sauce on them.

8Place in the oven and bake for 30-45 minutes, checking every 10 minutes or so to reapply sauce with a brush.

9Cook until the chicken reaches an internal temperature of 165 degrees Fahrenheit then remove from oven.

10Let rest for 10 minutes before serving.



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