Italian recipes
Orange and rosemary chicken
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55 min
Serves 4
Italian
Ingredients
- 3 lb chicken pieces 1.36 kg chicken pieces
- 4 tbsp olive oil 59 ml olive oil
- 1/2 cup dry white wine 120 ml dry white wine
- 1 tsp dried thyme or 1 1/2 tsp fresh thyme 4.9 ml dried thyme or 1 1/2 tsp fresh thyme
- 1 large orange, quartered 1 large orange, quartered
- 2 medium onions, sliced 2 medium onions, sliced
- 4 sprig rosemary (substitute with 3 Tbsp dried rosemary; fresh) 4 sprig rosemary (substitute with 3 Tbsp dried rosemary; fresh)
- Salt and freshly ground black pepper Salt and freshly ground black pepper
Method
Coat the bottom of a baking dish with 1 Tbsp of olive oil and then pour in the wine.
Coat the chicken pieces with olive oil, thyme and then season with salt and black pepper.
Place the chicken pieces in the baking dish on a single layer, skin side up. Squeeze the orange juice over the chicken, making sure not to squeeze all of the juice out. Scatter the sliced onion and rosemary sprigs over the chicken, drizzle with the remaining olive oil, cover with aluminum foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for around 30 minutes. Remove the foil and bake for 15 ore minutes.
Serve the chicken topped with the baked onions, together with a simple green salad and baked potatoes.
Coat the chicken pieces with olive oil, thyme and then season with salt and black pepper.
Place the chicken pieces in the baking dish on a single layer, skin side up. Squeeze the orange juice over the chicken, making sure not to squeeze all of the juice out. Scatter the sliced onion and rosemary sprigs over the chicken, drizzle with the remaining olive oil, cover with aluminum foil and bake at 350 degrees Fahrenheit (175 degrees Celsius) for around 30 minutes. Remove the foil and bake for 15 ore minutes.
Serve the chicken topped with the baked onions, together with a simple green salad and baked potatoes.
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