Find us on Google+!BAKED ROSEMARY TANGERINE CHICKEN « EcoRico
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BAKED ROSEMARY TANGERINE CHICKEN

Tasty. Healthy. Simple.

Tasty. Healthy. Simple.

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

Ingredients:

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

Sea Salt

Directions:

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.

¡Buen provecho!

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