Recipe by Geema
I love the nice herb flavor of this chicken dish. Easy enough for family meals, but elegant enough for company dinners too.
Top Review by HeatherFeather
This was very good! The chicken smelled so wonderful while roasting. The rub is very nice and the chicken came out very moist. Next time I would marinate it much longer, though, as the rub didn't really seem to make as big of an impact as I had thought it would. The chicken appeared very pale when finished - rather like poached chicken. Even so, this was still a very nice dinner and I would make this again. (I think this would be a nice way to roast a whole chicken as well - and just stuff the orange inside the bird cavity and adjust the time accordingly.) Thanks for sharing this lovely, low cal meal!
- 4 teaspoons minced garlic
- 1 grated lemon, zest of
- 2 tablespoons herbes de provence
- salt and pepper
- 6 chicken breast halves, with bone and skin
- 2 navel oranges, peeled and sliced into 12 pieces
- 1 cup white grape juice or 1 cup white wine
Directions See How It's Made
- Mix first four ingredients.
- Gently loosen skin of the chicken without removing it.
- Under the skin of each breast, rub the berb mixture and tuck in two pieces of orange.
- Place chicken in an oven proof glass dish.
- Pour the juice or win over it and allow to marinate for 20 minutes in the refrigerator.
- Roast the chicken at 400 degrees for 15 minutes, skin side down.
- Turn over and continue roasting for another 15 minutes.
- Let set for a few minutes before serving.