Baked orange and rosemary chicken thighs
Nici Wickes' Spanish-inspired baked chicken infuses orange with rosemary and garlic. Serve over mashed potatoes or rice.
- 45 mins cooking
- Serves 2
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Ingredients
- 4 chicken thighs, skinless and boneless
- 2 tablespoon olive oil
- 1/2 cup fresh orange juice
- 1/4 cup red wine vinegar
- 1 teaspoon brown sugar
- 1 clove garlic, crushed
- 1 tablespoon rosemary, finely chopped
- 1/2 teaspoon salt
- freshly ground black pepper
Method
- 1Preheat oven to 200°C.
- 2Cut slashes into the chicken meat to allow the marinade to penetrate.
- 3Combine the olive oil, orange juice, vinegar, brown sugar, garlic, rosemary and salt and pepper. Place the chicken into a shallow oven-proof dish and pour the marinade over. Cover and refrigerate for 15-20 minutes.
- 4Bake for 35-45 minutes (uncovering for the final 15 minutes to allow the chicken to colour) or until the juices from the chicken run clear when pierced with a skewer. Baste occasionally with the marinade during cooking.
- 5Serve with a salad and potatoes or rice.
Notes
- Drumsticks work just as well but take a little more cooking to get the meat succulent and falling from the bone.
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