Orange and Rosemary Chicken
Cook Time: 45 minutes
Servings: 4
Ingredients
8 chicken thighs, skinned and boned
1 tablespoon olive oil
1/2 cup orange juice
1/4 cup red wine vinegar
1 teaspoon brown sugar
1 clove garlic, crushed
1 tablespoon finely chopped rosemary, plus extra leaves for garnish
1/2 teaspoon salt
freshly ground black pepper
Description
This is one of the quickest dinners to prepare and yet it is positively bursting with the sunny flavours of Spain.
Method
Cut slashes into the chicken meat to allow the marinade to penetrate and place it in a large shallow dish.
Whisk the remaining ingredients together and pour over the chicken. Cover and refrigerate for 30 minutes.
Preheat oven to 200C.
Place the chicken and marinade in a large ovenproof dish and bake for 45 minutes or until the juices run clear when pierced with a skewer. Baste occasionally with the marinade during cooking if you feel like it.
Garnish with rosemary and serve with Red Capsicum, Orange and Olive Salad.
Categories
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