Baked Chicken with Oranges and Olives
This Mediterranean-inspired chicken recipe makes a festive and beautiful meal.
1/2 cup orange juice
1/2 cup white wine
2 tablespoons olive oil
2 cloves garlic, quartered
2 MAGGI Chicken Flavor Bouillon Tablets
2 small onions, thinly sliced
1 (3 to 4 pounds total) fryer chicken, skin removed and cut into 8 pieces
2 oranges, peeled, thinly sliced and cut in half
1/2 cup sliced pimiento-stuffed green olives
Hot, cooked rice for accompaniment
- Preheat oven to 400°F (205°C). Line large, deep baking pan with foil.
- Place orange juice, wine, oil, garlic and bouillon in blender; cover. Blend until smooth.
- 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.
- Bake, basting occasionally with reserved marinade, for 45 minutes or until lightly browned and fully cooked. Serve warm with cooked rice.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 290 Calories from Fat: 60 Total Fat: 6 g Saturated Fat: 1.5 g Cholesterol: 65 mg Sodium: 920 mg Carbohydrates: 25 g Dietary Fiber: 1 g Sugars: 5 g Protein: 28 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.