Paula's Orange - Rosemary Chicken Recipe

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.

Orange-Rosemary Chicken

Ingredients

  • 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
  • salt
  • fresh ground, black pepper

Directions

  1. Coat the bottom of a baking dish with olive oil and pour in the wine.
  2. Coat the chicken pieces with olive oil and then lightly season with salt and pepper.
  3. Arrange the chicken in the baking dish, skin side up.
  4. 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.
  5. Cut the onion into slices and scatter over the chicken pieces.
  6. Drizzle any remaining olive oil over the chicken.
  7. Place the rosemary sprigs on top of the chicken.
  8. Cover with aluminum foil.
  9. Bake at 350F for 30 minutes.
  10. Remove the foil and bake for another 15 minutes.
  11. Plate and garnish with the baked onions.

Note: Serve with a mixed green salad and risotto.

Bella Italian Food Recommends

Cucina Ebraica: Flavors of the Italian Jewish Kitchen
Jews have lived in Italy since Roman times, always part of the cultural landscape, always living in isolation of one kind or another. The word we know as ghetto comes to us from 16th-century Venice. Within the world of Jews in Italy, there are several smaller worlds: those of the native Italian Jews, of the Sephardim driven out of Spain, and of the Ashkenazim moving down from Germany and Eastern Europe. Take all those food traditions and dietary laws, squeeze them in one overarching food sensibility, and you have a very unusual way to view culture and history. Joyce Goldstein, in Cucina Ebraica, demonstrates that culture and history are edible, if not downright delicious.
--Schuyler Ingle

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Content copyright © 2021 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.