Wednesday, February 26, 2020

Oven Roasted Orange Chicken with Rosemary





One of the true pleasures of renting a villa in Italy, are the golden opportunities to shop in local markets and being able to feast on the culinary rewards of cooking in the comfort of a well-equipped Italian kitchen. Inspired by the healthy maize fed yellow chickens that we saw throughout Umbria, we purchased a handsome 'pollo giallo' that had already been cut up into smaller pieces, and marinated it with some fresh Sicilian oranges, a splash of Umbrian Grechetto, and handful of fresh rosemary from the garden. Oven roasted for about 40 minutes until golden brown and cooked through, our 'yellow bird' was magnificently moist and full of flavour. Raising our glasses, we toasted yet another glorious day in paradise.



Oven Roasted Orange Chicken with Rosemary
Serves 2

1/8 cup olive oil
2 cloves of garlic, minced
1 tbsp sugar
2 oranges, one juiced and one sliced
1/4 cup white wine
Kosher salt and freshly ground pepper, to taste
1 small chicken, cut into serving pieces, pat dry
1 tablespoon fresh chopped rosemary


Preheat oven to 400°F. In a small bowl whisk together olive oil, garlic, sugar, orange juice, white wine, salt and pepper. Place the chicken in a rimmed baking dish. Place the pieces of chicken skin side up and spread out evenly in the pan. Pour the olive oil mixture over chicken, turning the pieces to coat all sides. Arrange the sliced orange around and under the chicken. Sprinkle all over generously with rosemary, salt and pepper. Bake uncovered for about 30-40 minutes or until the chicken is cooked and juices run clear. Remove the chicken to a serving platter and garnish with additional chopped rosemary.






1 comment:

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