Bay Leaf Chicken With Orange Parsley Salad

By Melissa Clark

Published September 11, 2018

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 minutes, plus marinating
Rating
4(250)
Comments
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In this quick-cooking dinner, boneless chicken thighs are marinated with bay leaves, mustard seeds, orange zest and Worcestershire sauce, and roasted at high heat until golden-edged and juicy. Then, just before serving, it all gets topped with an herb salad flecked with sweet oranges. It’s light, fresh and very savory. You can substitute boneless chicken breasts instead, just halve them crosswise before marinating, and start checking them after 12 minutes of roasting.

Featured in: A Bay Leaf Chicken to Prepare You for Fall

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Ingredients

Yield:4 servings

FOR THE CHICKEN

  • 6 fresh bay leaves, torn (or use 3 dried bay leaves)

  • 2 fat garlic cloves, finely grated or minced

  • 2 tablespoons extra-virgin olive oil, plus more as needed

  • 1 teaspoon kosher salt

  • 1 teaspoon brown mustard seeds

  • 1 teaspoon finely grated orange zest (reserve orange for salad)

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon ground cumin

  • ¼ teaspoon ground coriander

  • 1 ¾ pounds boneless, skinless chicken thighs

FOR THE SALAD

  • 1 orange

  • 1 bunch parsley, leaves only

  • 2 scallions, thinly sliced

  • 1 tablespoon rice-wine vinegar, plus more to taste

  • 1 small garlic clove, finely grated or minced

  • ½ teaspoon kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 187 milligrams cholesterol; 335 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 2 grams fiber; 626 milligrams sodium; 40 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, mix together bay leaves, garlic, oil, salt, mustard seeds, orange zest, Worcestershire sauce, cumin and coriander. Add chicken and turn to coat, then cover and marinate in the refrigerator for at least 1 hour and up to overnight.

  2. Step 2

    Heat oven to 425 degrees. Arrange chicken in a single layer on a rimmed baking sheet, spooning marinade on top. Drizzle with more oil, then roast until chicken is cooked through, 15 to 25 minutes.

  3. Step 3

    Meanwhile, make the salad: Cut off top and bottom of the orange so it can stand on a flat side, then cut away the white pith and rind to expose the fruit. Slice away the segments away from the membrane, then chop segments into ½-inch pieces.

  4. Step 4

    In a large bowl, combine orange pieces and any juices from the cutting board, parsley and scallions.

  5. Step 5

    In a medium bowl, whisk together vinegar, garlic and salt. When chicken is done, transfer to a serving plate and scrape all the chicken drippings from pan into the vinegar mixture. Whisk together to combine, then drizzle vinegar over oranges and greens. Toss to combine and add more vinegar and salt to taste. Serve chicken topped with orange-greens mixture.

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Ratings

4 out of 5
250 user ratings
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Comments

CFXK

I am not sure that I have ever actually tasted a bay leaf, though I add one to every soup, stew, etc. I make. Bay leaves have a very subtle flavor that enhances and enriches other flavors rather than bringing its own distinct flavor; you don't necessarily taste the bay leaf itself. But if you didn't add it, you'd miss it. As I once read somewhere, bay leaves don't pop, they whisper. Do throw away and replace any jar of dried that has been sitting around for a while, though.

Gracie

This was a refreshing dish! Incredible marinade. I'm not a cooking expert, but next time I would use two oranges. Taking a bite with the chicken, parley, and orange all together was incredible.

Tokyo Tony

I tried this last night. But because I didn't want to turn on the oven in this late summer heat, I adapted it to a braise in my cast iron skillet. (Browned the marinated chicken, tossed in a bit of white wine, covered and simmered it over low heat for 25 min.) Looked great; the kid instantly instagrammed it like a restaurant meal. Tasted good but we agreed we couldn't taste the bay at all. Why? Because I used dry bay leaves? Unfortunately, no bay trees around here.

Madhura

This was really good. To enhance the herby flavor I also added some thyme. I didn’t have mustard seeds so I added ground mustard. I also added twice the amount of cumin and about 1 tsp of red chili powder. Served it on a bed of carrots and celery roasted in mustard oil. Definitely will make again.

nina

Disappointing, maybe because it only marinated a few hours. But Hom’s is much better.

Emily

Maybe the most tasty chicken thighs I have ever made! The parsley salad with orange was fine and refreshing, had added avocado to make it fuller which was nice.

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