We clean the chicken of down, -especially watch the wings and thighs- and put it in a deep dish. Squeeze an orange, add the white wine and a pinch of aromatic herbs and we mix to make a marinade. We water the chicken with it and leave it to macerate for an hour. After 30 minutes we turn the chicken so that the other side is also impregnated.
We preheat the oven to 190º with heat up and down. Peel and chop the potatoes into cubes and put them in a suitable baking dish. We cut the other two oranges into slices and each slice into four pieces. We put four or five pieces inside the chicken and we divide the rest among the potatoes.
We place the chicken with the breasts down, moving the potatoes a little away from the central area. Add the chicken broth and most of the marinade – reserving a little to varnish the skin from time to time. We bake for approximately 1 hour and a half, depending on the type of oven.
Every 20 minutes, we turn the chicken, varnishing with the rest of the marinade, to get a nice golden color. We serve the chicken in the same dish, carving on the table accompanying each prey with some potatoes and a few pieces of the roasted orange.
Three easy and quick baked recipes, to eat well without messing up
With what to accompany the baked chicken with orange
This simple orange baked chicken recipe it’s great for family meals where we get together to eat together. With a good salad to degrease, we don’t need more to make our guests happy.
Directly to the Palate | Grandma’s Baked Chicken
Directly to the Palate | Chicken in creamy parmesan and spinach sauce. Prescription