Roasted Orange and Thyme Chicken Thighs

10 boneless, skinless chicken thighs or regular chicken thighs
olive oil
salt
pepper
3 tablespoons olive oil
1 small red onion, diced
3 cups of orange juice
2 teaspoons thyme, dried
1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes. Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally. When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2 - 3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.