Paula's Orange - Rosemary Chicken – a delicious recipe with chicken, rosemary, orange, onion, olive oil, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 and gently squeeze the juice over the chicken (don't try and squeeze all the juice out).
5
Put the orange pieces over the chicken.
6
Cut the onion into slices and scatter over the chicken pieces.
7
Drizzle any remaining olive oil over the chicken.
8
Place the rosemary sprigs on top of the chicken.
9
Cover with aluminum foil.
10
Bake at 350F for 30 minutes.
11
Remove the foil and bake for another 15 minutes.
12
Plate and garnish with the baked onions.
638
kcal
Calories
19
g
Fat
6
g
Carbs
106
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 lbs chicken pieces, 3 sprigs fresh rosemary, 1 large orange (or two medium oranges), 1 large onion (vidalia is a good choice), and more.
Yes, Paula's Orange - Rosemary Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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