Dinner

Baked orange and rosemary chicken thighs

Nici Wickes' Spanish-inspired baked chicken infuses orange with rosemary and garlic. Serve over mashed potatoes or rice.
Baked orange and rosemary chicken thighsTodd Eyre
2
45M

Ingredients

Method

1.Preheat oven to 200°C.
2.Cut slashes into the chicken meat to allow the marinade to penetrate.
3.Combine 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.
4.Bake 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.
5.Serve with a salad and potatoes or rice.
  • Drumsticks work just as well but take a little more cooking to get the meat succulent and falling from the bone.
Note

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