Fuzzy Navel Chicken

A fuzzy navel: orange juice, peach schnapps, and chicken! Wait, what? Yep, bringing the classic cocktail to the dinner table with this dish. Chicken thighs that have been marinated in an orange oil rub and roasted on a low heat for an hour. Then spread and broiled to a golden brown with a fuzzy navel sauce.

Normally, I would share the history or a story about the recipe but, I really do not have a back story for this recipe. Sometimes ideas just pop into my brain and remain there until I try them. I guess I was missing my college days when fuzzy navels were all the rage. I don’t have time for cocktails anymore, so I guess this is my compromise. And as far as compromises go, this ain’t too bad!

Orange Oil Marinade:

In a small bowl mix the zest and juice of 1 orange with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 1 teaspoon salt.

Rub the olive oil mixture over 2 pounds of chicken thighs and let marinate for 1 hour, or overnight in the refrigerator.

Slow Roast the Chicken:

Preheat the oven to 325ยฐF. Remove the chicken from the marinade. Discard marinade. Place chicken in a roasting pan and roast for 1 hour.

Fuzzy Navel Chicken Sauce:

About 15 minutes before serving, in a medium saucepan add 1/2 cup orange juice, 1/4 cup peach schnapps, and a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and whisk in 2 teaspoons flour and simmer until thickened.

๐Ÿ‘ฉโ€๐Ÿณ TIP: I like to use Wondra Flour. It just does not lump like other flours.

Serving the Fuzzy Navel Chicken:

Turn the oven to Hi Broil and spread the fuzzy navel chicken sauce over the top of the chicken. Broil for 5 minutes, or until the top of the chicken starts to brown. Arrange the chicken on a serving plate and enjoy!

Fuzzy Navel Chicken
Prep Time
10 mins
Cook Time
1 hr
1 hr
Course: Main Course
Cuisine: Farm-to-Table
Keyword: Chicken & Poultry
Author: Ella @ thewackyspoon.com
  • 1 orange, zested and juiced
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 pounds chicken thighs
  • 1/2 cup orange juice
  • 1/4 cup peach schnapps
  • Pinch of salt
  • 2 teaspoons flour
  1. Add the zest and juice of 1 orange into a small bowl. Add the oil, cumin, and salt. Rub over the chicken pieces and let marinate for at least 1 hour, or overnight in the refrigerator.
  2. Preheat the oven to 325ยฐRemove the chicken from the marinade and place in a roasting pan. Roast for 1 hour.
  3. 15 minutes before serving, in a medium saucepan add the orange juice and peach schnapps over medium-high heat and simmer until reduced by half. Add a pinch of salt. Spread over the chicken and broil on high for 5 minutes, or until the top of the chicken browns.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

14 thoughts

  1. This recipe has me all warm and fuzzy (navel).

    No time for cocktails? I truly am sorry. I will make it a point to have one for you this weekend in that case. ๐Ÿ™‚

    1. Not everyone would put themselves out there for someone else. True friendship! (BTW…it’s still just a pop of a cork to get to wine so all’s good!) ๐Ÿ˜‰

  2. Yum~! This looks and sounds absolutely delicious! I did have to look twice at the name though – with the current fancy cocktail hype, the names of the classic ones are fading and I had almost forgotten about this one… Hmmmmm~ I think I have a couple of oranges and something liqueur’y along the lines of peaches or apricots somewhere! But before I go on a pantry raid: it seems we had the same kind of inspiration recently – just last weekend I remembered a fantastic and sort-of forgotten drink and turned it into a dish (a dessert), a Kir Breton (apple cider and blackcurrant/cassis liqueur) ๐Ÿ˜€ cheers to edible drinks!

    1. Oh my goodness, to all reading this, let’s check that dessert recipe out. I love the sound of it!

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