Paula's Orange - Rosemary Chicken Recipe
This is my home version of an Italian market chicken.
When I lived in Vicenza I would go to the open air market each week. I routinely brought home a rotisserie chicken. It was always delicious, tender, and juicy. Part of the secret was the fresh rosemary, orange, and onion that was inside the cavity of the chicken. If you don't have a rotisserie at home you can come close to the flavors with this recipe.
- 3 - 4 pounds chicken pieces
- 3 - 4 sprigs fresh rosemary
- 1 large orange or two medium oranges
- 1 large onion (vidalia is a good choice)
- 1 1/2 Tbs olive oil
- 1/4 cup of dry white wine
- fresh ground, black pepper
- Coat the bottom of a baking dish with olive oil and pour in the wine.
- Coat the chicken pieces with olive oil and then lightly season with salt and pepper.
- Arrange the chicken in the baking dish, skin side up.
- Cut the orange into quarters. Gently squeeze the juice over the chicken. Don't try and squeeze all the juice out. Put the orange pieces over the chicken.
- Cut the onion into slices and scatter over the chicken pieces.
- Drizzle any remaining olive oil over the chicken.
- Place the rosemary sprigs on top of the chicken.
- Cover with aluminum foil.
- Bake at 350F for 30 minutes.
- Remove the foil and bake for another 15 minutes.
- Plate and garnish with the baked onions.
Note: Serve with a mixed green salad and risotto.
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