Orange and Oregano Roast Chicken
This recipe adds zest and flavour to chicken, and makes a change from your usual lemon and thyme chicken recipe. You can marinade the chicken ahead of time for extra flavour. This works well for a Banting dinner party with baked cauliflower mash and a Greek salad.
12 chicken thighs
4 sprigs of oregano, leaves removed from the stalks and chopped
8 cloves garlic
juice and zest of 2 oranges
6T extra virgin olive oil
orange slices to garnish
Place the chicken in a large glass baking dish. Make slits in the top and bottom of the chicken to allow the marinade to penetrate the meat. Mix the ingredients together and pour over the chicken. Cover with cling film and refrigerate until needed.
Preheat the oven to 190C. Place the orange slices on top of the chicken and season with salt and pepper. Roast for 20 minutes, then turn and baste the chicken. Cook for another 20 minutes or until the meat at the bone is cooked.
12 chicken thighs
4 sprigs of oregano, leaves removed from the stalks and chopped
8 cloves garlic
juice and zest of 2 oranges
6T extra virgin olive oil
orange slices to garnish
Place the chicken in a large glass baking dish. Make slits in the top and bottom of the chicken to allow the marinade to penetrate the meat. Mix the ingredients together and pour over the chicken. Cover with cling film and refrigerate until needed.
Preheat the oven to 190C. Place the orange slices on top of the chicken and season with salt and pepper. Roast for 20 minutes, then turn and baste the chicken. Cook for another 20 minutes or until the meat at the bone is cooked.
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