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Baked Chicken with Oranges and Olives 42 This looks Yummy!

  • 8servings
  • 45minutes

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Source: www.meals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 1/2 cup white wine

  3. 2 tablespoons olive oil

  4. 2 cloves

  5. garlic , quartered

  6. 2 MAGGI Chicken Flavor Bouillon Tablets

  7. 2 small onions , thinly sliced

  8. 1 (3 to 4 pounds total ) fryer chicken , skin removed and cut into 8 pieces

  9. 2 oranges , peeled, thinly sliced and cut in half

  10. 1/2 cup sliced pimiento-stuffed green olives

  11. Hot, cooked rice

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400° F. Line large, deep baking pan with foil.

  2. PLACE orange juice, wine, oil, garlic and bouillon in blender; cover. Blend until smooth.

  3. PLACE onion slices on bottom of prepared pan. Place chicken pieces skin-side-up on top of onions. Pour sauce mixture over chicken (reserve 1/4 cup sauce for basting); cover with orange slices and olives.

  4. BAKE , basting occasionally with reserved marinade, for 45 minutes or until lightly browned and fully cooked. Serve warm with cooked rice.

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