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Orange chicken bake recipe

by Mima Sinclair on Thursday, 30 August 2012

A simple but impressive juicy supper.

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  • Serves 2

  • Prep time 10 mins

  • Cooking time 40 mins

  • Total time 50 mins

  • Skill level Easy

  • Prepare ahead yes

Ingredients

  • 300g (10oz) new potatoes, halved
  • 2 large fresh beetroots, peeled & cut into wedges
  • 2 tbsp oil
  • 2 large chicken thighs
  • 2 oranges
  • 1 sprig fresh rosemary

Tip

Try this – delicious served with rice to soak up all the juices.

Preparation

  1. Preheat the oven to 180C/160C fan/Gas 4. Halve the potatoes and place in a medium oven proof dish with the beetroot wedges. Drizzle with 1 tbsp of olive oil and scatter with the zest of both oranges. Halve the oranges, add to the dish and bake for 20 minutes.

  2. Meanwhile heat the remaining oil in a frying pan and cook the chicken for a few minutes on each side until browned.

  3. Using tongs transfer to the oven proof dish with the rosemary. Return to the oven for a further 20 minutes until the chicken is cooked through.