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Prep
20 minutes
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Cook
60 minutes
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Ready In
1 h 20 minutes
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4 portions servings
Ingredients
• 1 chicken
• 3 onions
• 2 untreated oranges
• 2 cloves garlic
• rosemary, oregano and thyme
• 2 bay leaves
• 2 dl of chicken stock (cube)
• 1 glass of orange juice
• 30 g of butter
• salt pepper
Directions
- 1. Preheat the oven to th.6 (180 ° C).
- 2. Salt and pepper the chicken. In an ovenproof casserole dish, brown in the butter, the onions and the minced garlic, add the chicken and brown it, turning it over.
- 3. Thinly slice the washed and dried oranges. Arrange them around the chicken with the herbs.
- 4. Place the uncovered casserole dish in the oven. Baste the chicken regularly with the cooking juices. After 3/4 of an hour, pour in the orange juice and continue cooking for another 10 min.
- 5. Remove the chicken and wrap it in aluminum foil. Add the broth to the casserole dish and cook for about 10 minutes, scraping the bottom.
- 6. Cut the chicken, place it on a serving dish surrounded by the onions and oranges and top with the sauce.
- Serve with rice or pasta.
Footnotes
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Cook's Note:
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Editor's Note: