Orange Cumin Roast Chicken

6 Bone in skin on chicken thighs

2 Tbsp. Olive oil

2 Tbsp. Butter

4 tsp. Minced garlic

2 tsp. Ground cumin

4 Sprigs of fresh thyme

2 C. Chicken broth

½ C. Orange juice

1 Red onion sliced

1 Orange sliced

Pinch of red pepper flakes

Salt and pepper to taste

Preheat the oven to 375 degrees.

Add the oil to an ovenproof skillet over medium-high heat on the stove.

Season the chicken with salt and pepper.

Add the chicken to the skillet and brown on both sides, then remove and set aside.

Remove the extra oil and grease from the skillet and return it to the stove over medium heat.

Place the butter, garlic, and cumin in the skillet and saute for 30 seconds.

Pour in the juice and chicken broth as well as red pepper flakes.

Saute for 2 minutes.

Return the chicken to the skillet along with the thyme, orange slices, and onion.

Cover the skillet and bake in the oven for 1 hour.

Uncover the skillet and bake an additional 15 minutes

Enjoy!