These baked orange marmalade chicken thighs are juicy, tangy, and sweet. This recipe starts out on the stove to crisp up the chicken and moves to the oven to create tender, flavorful deliciousness.

Gather up your ingredients.

Preheat the oven to 375 degrees.

Generously salt and pepper both sides of the chicken thighs.

Heat the coconut oil on medium-high heat in an oven-proof, heavy bottom pan.

When the oil is hot, add the chicken thighs, skin side down.  Let them sizzle for 1-2 minutes and then turn the heat to medium-low.  Let cook, undisturbed until the skin starts to turn a golden brown, about 10 minutes.

 Once the skin has reached a golden brown color, carefully drain extra oil/fat from the pan.

Without flipping the chicken, transfer the pan to the oven and bake for 15 minutes.  

Turn the chicken pieces over and roast until golden, about 7 minutes.

Remove the pan from the oven, then remove the chicken pieces and set aside on a wire rack placed over a baking sheet to catch the drippings.

Heat the pan on medium-high and add the shallot, cooking for about 1 minute.

Add the wine to the pan, scraping  up all the browned bits.  Cook until wine is almost gone, about 10 minutes.

Stir in the orange marmalade and add all the drippings that have collected on the baking sheet.  Give it a good stir, then add the butter, a few pieces at a time, stirring to incorporate.  Add the thyme and salt and pepper to taste.

Turn the pan down to warm, return the chicken back to the pan and spoon the sauce over it, basting a few times for about 5 minutes.

Serve warm.

If you love these Baked Orange Marmalade Chicken Thighs, you might also love my Broiled Chicken Thighs, East Slow Cooker Honey Sesame Chicken, and Chicken Paprikash.

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