chicken a lorange

Learn how to make this delicious Mexican-style Chicken a L&#39;Orange recipe which is great for serving the whole family.

Mexican Style Chicken a L'Orange

Chicken Thighs

Onions (sliced)

Garlic (minced)

Roma Tomatoes (diced)

Jalapenos (diced)

olive oil

chicken stock

orange juice

tsp white vinegar

oregano

bay leaves

tbsp corn starch

salt (more

tsp pepper (more

Season the chicken with salt and pepper and let rest, covered in a refrigerator for 30 minutes

Heat the oil and pan fry the chicken until it is cooked through, set aside

In the same pan, sautee the onions and garlic until the onion is transparent

Add the tomatoes and jalapenos and continue cooking for 5 minutes

Add the previously cooked chicken, followed by the chicken stock, orange juice, bay leaves, vinegar, oregano, and bring to a boil. Add salt to taste and remove from heat

For a thicker broth, add the corn starch, dissolved in water, to the pan.

This Orange Marmalade Chicken recipe is the perfect sheet pan dinner recipe! It&#39;s so easy, and it&#39;s bursting with great citrus flavor!

Orange Marmalade Chicken

shallots (peeled and halved lengthwise (quartered if large))

extra virgin olive oil (divided)

salt and freshly cracked black pepper (to taste)

leg quarters

orange marmalade

white wine vinegar

rosemary (chopped)

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.

In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.

If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.

Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.

Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.

Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!

Really delicious. I'm not a great cook, but this turned out great. My hubby loved it. It's my new go to for company chicken"!

Top 2 chicken a lorange recipes from across the web

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Top Tags

Mexican Style Chicken a L'Orange

Orange Marmalade Chicken

Top 2 chicken a lorange recipes from across the web

The most viewed chicken a lorange recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Style Chicken a L'Orange

Orange Marmalade Chicken

The most viewed chicken a lorange recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine