I love to experiment in the kitchen. Sometimes it works. Sometimes I go right back to testing. Ahem. This experiment was a home run! I paired it with a mixed grain couscous and sauteéd spinach. Drizzled the sauce over the couscous. Adriana and I gobbled up this meal. Ridiculously delicious!!
The secret? Marinate the chicken for at least 4 HOURS. Seriously. You want the acid in the tangerine juice to soften the chicken, resulting in a super moist bird. Make this recipe and let me know how it turned out, por favor! Recipe below.
Baked Rosemary, Tangerine Chicken
3 ½ pounds chicken, skinned, on the bone
1 2/3 cups tangerine juice
2/3 cup olive oil
6 sprigs fresh rosemary
5 large cloves fresh garlic
Toss all ingredients together in a bowl. Marinate in fridge a minimum of 4 hours. Bake at 350 for one hour in a 13×9 dish. Turn the chicken and baste every 20 minutes.