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Roast Chicken Thighs with Dijon Marmalade

This chicken thigh recipe is juicy, fresh, flavourful and nourishing! The dijon marmalade made for a very memorable flavour and very few whole, simple, real ingredients!
Sep 25, 2018 | 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. You can balance it out with my Juicy and Crunchy Kale Salad!

Kale Salad

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
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  • 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!


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

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

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

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

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

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

Debra   •   November 9, 2018

Can you give me the recipe for the spinach salad pictured with this chicken dish please???

Joy McCarthy   •   November 9, 2018

Anne Marie   •   November 9, 2018

They look quite tasty Joy (just may very well be dinner) as well as the yummy green salad on the side. Care to share the green recipe with me please?

Joy McCarthy   •   November 9, 2018

Danielle   •   November 9, 2018

Chicken Marbella is my favourite winter chicken dish! Prunes, olives, capers, garlic, delicious!

Joy McCarthy   •   November 9, 2018

Barb   •   January 6, 2019

The recipe says "remove peel". Does that mean the pith is also used, not just the zest? Thank you! barb

Joy McCarthy   •   January 6, 2019

Ashley   •   February 4, 2019

What if i used a grapefruit peel instead of an orange peel? recommended or no? Also, can i use a bit of the fruit juice for the marinade? (squeeze in some of the orange or grapefruit juice)

Joy McCarthy   •   February 4, 2019

Teresa   •   December 2, 2022

This looks delicious....but I've been asked to avoid oranges. Do you think 2 lemons is a good substituted for the 2 oranges or would something else work better? Thank you!

Joy McCarthy   •   December 4, 2022

Risa   •   December 2, 2022

Joy, This sounds like good comfort food for the cold temperatures that will be descending on us soon! Would another plant pasted option be a fish and would you mind suggesting a particular type of fish that would go with this as I am unfamiliar with the different fish. Thanks so much!

Joy McCarthy   •   December 4, 2022

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