- 4 bone-in, skin-on chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 2 cups pulp-free orange juice
- Pat chicken dry with paper towels and trim off any excess fat or skin. Season with salt and black pepper.
- Heat oil in a skillet over medium-high heat; place chicken thighs, skin-side down, in the skillet and cook in hot oil until browned, about 5 minutes per side. Remove chicken thighs from the skillet to a plate.
- Cook and stir onion in the same skillet until golden, about 5 minutes. Add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute.
- Pour orange juice over the onion mixture and return chicken thighs to the skillet; bring to a boil. Reduce heat to medium-low, cover the skillet with a lid, and simmer until chicken is tender and no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken to plates and drizzle orange juice braising liquid over the top.