It has been a while since I cooked as we had so many leftovers from Christmas and Christmas Eve.  Sunday we had the left over steak, orzo and I made a salad with the same dressing that I took to friends on the Thursday before Christmas Eve.  Monday we finished the oyster stew and finally I made more lobster rolls with the leftover lobster.  

So starting out slowly I made a one sheet pan dish.  It was pretty good.  You had to eat the skin with the chicken or you had really tasteless chicken.  Because it was cooked all skin side up the skin was not fatty at all.  I added 2 potatoes we had left over from a bag.  Jim loved the potatoes.  

This recipe is from Jeff Mauro of The Kitchen.  

Ingredients:

1/2 C orange marmalade 

2 t orange zest plus 2 T orange juice

2 t orange liqueur

2 t white wine vinegar

Kosher salt and black pepper

4 bone-in, skin-on chicken thighs

4 B broccoli florets (about 2#)

4 shallots, peeled and quartered lengthwise

2 T EVOO

Directions:

1. Garnish:  2 oranges, grated and white pith cut away and segments out free from their membranes.  (When you squeeze both membranes into a cup you will get your 2 T of OJ.)
2. Preheat the oven to 375 degrees F.  Line a baking sheet with nonstick foil.
3. In a medium bowl, combine the marmalade, orange zest and nice, orange liqueur, vinegar, a pinch of salt and 1 t black pepper.  Set aside.
4. Pull the side flaps of over hanging skin taut underneath the chicken on each  side to make the thighs into nice, tight packages.  Sprinkle with chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
5. Spoon 1 T of the orange sauce over each piece of chicken.  Roast for 20 minutes.
6. Meanwhile, toss the broccoli and shallots together in a medium bowl, withe the oil and season with salt and pepper.  (I added potatoes cut in small chunks.)
7. Spoon another T of the sauce over the top of each thigh.  Arrange the broccoli and shallots around the chicken on the baking sheet.  Continue to bake until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15-20 minutes.  (My vegetables, both the broccoli and the potatoes took 10 minutes more.)
8. Garnish with the orange segments and remaining zest.