I don't usually send Gabe to the grocery store but something was going on and I told him chicken breast were on sale. He came home with a large package of chicken parts, which isn't a problem but needed to find a recipe that Neil would like.
Oranges were on sale and since he's visiting from NY I thought a bit of Florida's vitamin C would be good for him.
Recipe is from The Seasoned Mom.
1 broiler-fryer chicken (2.5 to 3 lbs.)
3 Tablespoons minced shallots
1/2 teaspoon paprika
1 teaspoon minced fresh rosemary (or 1/4 teaspoon dried rosemary)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup freshly squeezed orange juice (from approximately 3 oranges)
Prheat oven to 350 degrees F.
Wash and dry chicken and set aside.
Prepare a large baking dish with nonstick spray.
Add the shallots, paprika, rosemary and salt and pepper to a small bowl and mix well.
Rub chicken with seasoning mixture and add to the baking pan.
Bake chicken until brown and tender – about 1 hour, 15 minutes or until internal temp of chicken reaches 145 degrees and baste the chicken frequently with orange juice.
I know Myra is going love this- I had 3 orange shells left. The recipe did not call for zest but why waste them?
When I took the chicken out of the oven I removed the zest from the oranges and added to the baked chicken. Perfect addition!