Marinate 1-2 hours ahead. This is enough for roughly 8 chicken thighs.

Mix in a medium bowl:

• 3 tbsp olive oil
• 2 tbsp fresh pineapple sage, chopped
• Zest of 1 orange
• ¼ cup orange juice
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 -2 tsp honey
• 1 tsp kosher salt
• ½ tsp black pepper

Vegetables

• Baby potatoes, steamed. Cover with marinade as well.
• Cauliflower wedges.
• Orange slices added during roasting

Place chicken thighs on sheet pan, leaving space between. Add potatoes and veggies on the side or in a separate pan.

Roast at 425°F for 25–30 minutes. Mix veggies in drippings to serve.