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Poultry


Orange Lemon Garlic Chicken

 

4 Servings


  • 2 pounds skinless bone-in chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes
  • 6 cloves garlic, finely chopped
  • ¼ cup finely chopped shallot
  • 3 lemons
  • 2 oranges
  • 2 teaspoons extra virgin olive oil
  • ⅔ cup dry white wine

Preheat oven to 375° F. Place the chicken in a large baking dish in a single layer meaty-side up. Season with the salt, pepper, and red pepper flakes. Sprinkle the garlic and shallots evenly over the chicken.

Cut the lemons and oranges in half. Squeeze the juice of both over the chicken. Cut a few thin slices of the juiced lemons and oranges and scatter them around the chicken. Drizzle the olive oil over all and pour the wine into the pan.

Bake without turning for 45 minutes, or until the chicken is tender with no trace of pink near the bone. Discard lemon and orange slices before serving.

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