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Recipe: Baked Orange-Rosemary Chicken

Main Dishes - Chicken, Poultry
BAKED ORANGE-ROSEMARY CHICKEN

2 tablespoons vegetable oil
1/2 cup orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon grated orange zest
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt
Dash of white pepper
1 whole chicken (3 1/2 to 4 pounds), quartered, excess skin and fat trimmed
Orange segments (for garnish)

In a medium bowl, whisk together all ingredients except chicken and orange segments.

Place chicken in a lightly sprayed or oiled 9-by-13-inch glass baking dish. Pour marinade over. Cover and refrigerate several hours, turning once.

WHEN READY TO COOK:
Bring chicken to room temperature before baking.

Preheat oven to 350 degrees F.

Bake chicken in the marinade, skin side up, basting with juices once or twice, until it is no longer pink in the center, about one hour. Garnish with oranges.

Servings: 4
Source: The Big Book of Easy Suppers: 270 Delicious Recipes for Casual Everyday Cooking by Maryana Vollstedt
MsgID: 37865
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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