Orange Infused Chicken
 Recipe Source

Author: Bob and Robin Young

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 Recipe Type
Main Dish - Chicken or Fowl
Ingredients - Chicken  
8 pieces    Chicken, skin on (We like Thighs)  
3 med    Potatoes, thick sliced  
2 med    Onions, quartered  
3 med    Carrots, cut into med pieces  
  Smoky paprika  
  Herb butter (See below)  
Ingredients - Herb Butter  
3 T    Butter, room temperature  
2 cloves    Garlic, minced fine  
1 T    Lemon Thyme, fresh  
  Zest of one Naval Orange  
  Juice of 1/2 Naval Orange  
  Fresh ground pepper  
1 Pre-Heat oven to 350 F
Herb Butter
1 Place the softened butter in a small mixing bowl. Add the thyme, garlic, orange zest, pepper and orange juice. Whip together with a whisk. Set aside. This can be made up in advance.
1 Wash and pat dry the chicken pieces. Place, skin side up, in a 9"x12" casserole dish. Gently, cut a pocket between the skin and the meat. Place about 1 teaspoon of herb butter in the pocket and spread. Close skin over meat. Continue until all pieces are stuffed with herb butter.
2 Place the cut up vegetables around the casserole dish mingling with the chicken. Lightly dust with the paprika. Set the casserole dish aside for 20 minutes to let thee flavors marry.
3 Cover the casserole dish lightly with aluminum foil. Place in the oven covered for 1 hour.
4 Remove the foil and continue to cook for 45 minutes until the chicken is browned.
5 Serve hot with the vegetables.
Servings: 8
Preparation time: 30 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes
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