>> Tuesday, 3 March 2009
My husband has somehow learned to hate chicken. For almost three years, chicken has been a constant sight on his plate since he is working in a pork-prohibited country that even "piglet" in Pooh and Friends is not allowed. He doesn't whine when it comes to food, he eats anything edible, and i mean anything, he is the type that doesn't choose what he puts in his mouth as long as it is edible. He is the type that is so "appreciative" that sometimes i think there's a problem with his tastebuds. hehehe..So, when he told me to cook anything except chicken, I was surprised. He doesn't usually mind what I cook, he would love everything i make for him but this time, he says "NO MORE" to chicken, for just even a month!
This dish I made is for him crossing my fingers that he would change his mind over chicken. :)
Orange- Rosemary Roast Chicken
3 Pieces Chicken Leg
2 tbsp olive oil
1/2 cup orange juice
rosemary leaves (dried or fresh) for this dish i used dried
2 cloves grated garlic
1 tbsp soy sauce
salt and pepper
2 tbsp plain yogurt/sour cream
orange slices for garnish
Marinate the chicken in olive oil, orange juice, rosemary leaves,garlic, soy sauce, sour cream/yogurt, salt and pepper for 2o-30 minutes. Halfway through the marinating process, preheat the oven to 220 degrees.
Arrange chicken in your roasting/baking dish lined with *foil. Bake in 220 degrees for 20 minutes to seal off the juices and to achieve that yummy crisp chicken skin. Reduce the heat to 190 and continue baking the chicken until golden brown (+20 minutes) while basting it with its juices. Five minutes before the time, add the orange slices, enough to caramelize the fruit.
Serve with mixed vegetables in butter.
Happy eating! Cheers!
* Lining your baking dish with foil makes easy clean-up after. Saves you from scrubing you baking tray. ;)