Joyous Blog

Roast Chicken Thighs with Dijon Marmalade

Sep 25, 2018 BY Joy McCarthy

In the fall and winter when I want more hearty food, we eat chicken one to two times per week, so I'm always looking for new ways to make it delicious. My go-to is normally this One-Pot Paprika Chicken and on Sundays, I love roasting a whole chicken in the oven because then we have leftovers for the week and I can make bone broth

This chicken recipe will definitely be on the rotation because it's absolutely delicious!

Yes the overall chicken thigh is a little more fatty than a chicken breast, but a great deal of the fat is monousaturated fats which are heart-health promoting. This fat is the reason the meat of chicken thigh is so juicy! If I haven't convinced you that chicken thighs are yummy and nutritious then you could use chicken breasts instead. 

Chicken and fish are Vienna's two favourite animal proteins to eat. This makes me feel good because this is definitely an immune boosting food rich with B-vitamins, iron, protein and good fat. She's not into red meat, but I don't personally eat much red meat either so it makes me feel good she's getting complete proteins and all the essential amino acids she needs for growth and development by eating chicken and fish. However, if it was totally up to Vienna, she'd be quite satisfied to just eat fruit and pasta with pesto for the rest of her life, toddlers are such carb monsters!

As for the topping on this chicken, I first made marmalade when I was taking a holistic cooking course about 10 years ago! I never forgot how easy and versatile it was and that's exactly why I did it for this recipe. The addition of the Dijon made this dish feel a little more grown up but I taste tested it before spooning over the chicken to make sure it wasn't too spicy. Vienna isn't a fan of dijon on it's own... yet!

This winter I hope to do more hearty, main meals for the blog. Oh and just so you know, I haven't forgotten about those burgers. In a previous blog post I alluded to the fact I was going to share my mushroom black bean burger recipe with you but somehow ALL the photos got deleted from the camera (my hubs says sorry) so it's on my list to shoot for you guys.

You guys have been asking me for more main meals on the blog, so I hope you love this one! We enjoyed it with some roasted fingerling potatoes and a kale salad with apples, celery and avocado with a apple cider vinegar / olive oil dressing. It was deeeelish!

This recipe is gluten-free, dairy-free and packed with flavour, protein and perfect for entertaining!

Mains + Sides
Roast Chicken Thighs with Dijon Marmalade
Sign in or create an account to save your favourites
  • 6 organic chicken thighs
  • 2 organic oranges
  • 1/4 cup honey
  • 3 tbsp dijon mustard
  • 2-3 tbsp extra-virgin olive oil
  1. Preheat oven to 350F degrees and line a baking dish with parchment paper.
  2. Remove peel from orange and either chop the peel finely, or transfer to a mini food processor and blitz into small chunks. Eat remaining orange or throw chunks into a salad.
  3. Remove from food processor and transfer to a small bowl. Combine with honey, mustard and extra-virgin olive oil. Give a taste test. Depending how strong the dijon is, add more honey if necessary.
  4. Place chicken thighs into baking dish. Spoon sauce over top of chicken. Place in oven and bake for 35 minutes.


Serves 4 (2 adults, 2 kids)

If you're not sure about the doneness of the chicken, you can use a meat thermometer. Cooked chicken should have an internal temperature of 160 degrees. Just remember that chicken thighs will look different than chicken breasts when fully cooked because the meat is darker to begin with. 

Now if you don't eat animal foods like chicken and you've gotten this far into my post, you can bake or pan sear some tempeh and top it with this Dijon marm.

The chicken thighs I bought were pretty meaty so 6 large thighs served us with leftovers for lunch. However, if I was cooking this for 4 adults, I might just add two more thighs just in case. 

What's your favourite recipe with chicken?

Have a joyous week!


Sep 25, 2018 BY Joy McCarthy
Alice   •   September 26, 2018

Joy, Thanks for this recipe. This is just the sort of meal I love making, chicken thighs and kale included! I never made kale that way before, though, usually just stir frying it with tamari sauce--time to try a new way! If I may make a special request, can you include both Fahrenheit and Celsius temperatures in the blog recipes as you do in your cookbooks? They're most helpful for those of us in Europe and elsewhere abroad. Thanks for sharing so generously with your readers! Bon apetit!!!

Joy McCarthy   •   September 26, 2018

That's a great suggestion Alice, I will add that to future recipes. I love kale salads we eat them all the time in our house! 

Here's another fave kale salad of ours on repeat: and this one too!

A lot of people have been asking me about that salad on social media so maybe I will add it to the blog!

Alice   •   September 27, 2018

Wonderful! Thanks for taking my suggestion into account and for planning to add the new kale recipe to the blog. I really appreciate those, Joy. Best wishes to you, your team, and your family.


ludivine   •   September 27, 2018

OMG this looks so good! It's on my meal plan next week, can't wait to try this out!!

Joy McCarthy   •   September 30, 2018

Amazing! I hope you love it!

Mary   •   October 2, 2018

I have a lot of Kale in my garden and I was hoping you could send me the Kale Salad recipe and other suggestions. Could you also tell me when your next book will be coming out. I have your first and second books and love them. Makes my heart smile when I look through them.😊

Joy McCarthy   •   October 4, 2018

Lucky you! Here are some kale salads I LOVE:

Thank you for your kind words about my first two books Mary. I really appreciate it!

Have a great day!


Irene   •   October 4, 2018

Good morning. I want to try the roasted chicken thighs with dijon marmalade. Do I have to use organic oranges? Not sure if I can easily find them.

Joy McCarthy   •   October 4, 2018

Hi Irene, No you don't have to. I just recommend organic because the peel is where most of the pesticides are concentrated and this is the part you're eating. But if you can't find any, than non-organic it is. Enjoy :)

Martha Campbell   •   October 9, 2018

Loved the chicken thighs with dijon. It was easy and tasty. For me that says alot! Thanks Joy! You are wonderful

Joy McCarthy   •   October 9, 2018

Yay! Glad you loved this recipe. Thanks for letting me know :) 

Kim   •   October 16, 2018

Hi Joy, Looks like the chicken thighs are skin on and bone in. Can you use boneless, skinless or will it change the flavour? Kim

Joy McCarthy   •   October 16, 2018

Hi Kim, Bone in and skin on adds more richness to the flavour, more fat and more moistness. It will change it but not drastically. If you typically use boneless/skinless than you won't notice much of a difference if that's what you're used to. Hope that helps!

Post Comment

More Posts
Start your day joyously with our NEW Rise and Shine Tea! Shop Now