voiceer.blogg.se - Summer cuties mandarins

If the skin is browning too quickly, turn the heat down to 400 degrees F and continue roasting until the skin is brown and crisp, probably another 20 to 25 minutes.

After 30 minutes, check on the chicken.

When ready to roast, preheat your oven to 475 degrees F.

Pour over the sauce and turn several times to coat.

Place the chicken with the orange slices, thyme and onion pieces in a large mixing bowl or plastic bag.

Some of the orange slices should be under the chicken and some on top. Pour the sauce over and mix everything together.

Place the chicken skin side up in a large roasting pan with the orange slices, onion, and thyme.

In a large mixing bowl, whisk together the wine or liqueur, oil, orange juice, lemon juice, mustard, brown sugar (or honey) and salt.

2 – 3 medium onions, peeled and cut lengthwise, then into quarters.

a few sprigs of fresh thyme or 1 teaspoon of dried thyme.

4 Cutie oranges, unpeeled, and sliced thinly.

3 tablespoons of light brown sugar or honey.

1/3 cup of anise scented liqueur, orange scented liqueur, white wine or extra orange juice.

The important ingredients here are the chicken and the orange slices. The original also called for an anise-flavored liqueur, I used an orange flavored one. The original recipe called for fresh fennel, I substituted onion slices as did Alexandra. In that case monitor the breasts closely so they don’t overcook before the other pieces are done. You could use a whole chicken, cut into pieces. I made a few alterations of my own to adapt the recipe to what I had on hand. Then I saw an adaptation on the blog Alexandra’s Kitchen for Roasted Chicken with Clementines. The original inspiration for this dish came from Yotam Ottolengihi’s book Simple. Do make sure your baking dish is big enough to separate the chicken so it browns properly. But it isn’t necessary if there isn’t time. You can marinate the chicken overnight or prepare it hours in advance, a nice convenience. When roasted the orange slices are delicious the ones on top become caramelized and crisp, the ones under the juices soft and sweet…rind an all.