Total Time
30mins
Prep 5 mins
Cook 25 mins

Fruity and flavorful, this chicken goes nice with wild rice. It cooks fairly quickly, looks and tastes pretty impressive, and is great for unexpected guests.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. In a skillet, heat oil, and add garlic and chives, and cook for 2-3 minutes.
  3. Add the fruit juices, increase the heat to hot, bring it to a boil; cook for 1-2 minutes to reduce slightly, then add broth, heat through, and remove from heat.
  4. Cut 2 thin slices of orange and lemon, and cut each in half.
  5. Running your fingers between the skin and the meat of the chicken, rub some salt there; then tuck one orange and one lemon slice between the skin and the meat on each piece.
  6. Place the chicken in an oven-proof baking pan and pour the heated fruit juices over the chicken, then bake at 400°F for 20-25 minutes or until done.
  7. Remove chicken from pan; skim fat from pan; take pan juices and add slurry (1 tbsp cornstarch mixed with 3 tbsp water) and heat until thickened and bubbly.
  8. Pour sauce over chicken and garnish with chopped parsley.

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