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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It's fabulous hot or cold. I make a big batch so there are leftovers (which make tasty quesadillas). I move my oven rack to a lower setting to keep the chicken moist, and even then it barely takes 30 minutes. Ingredients:
1 1/2 cups orange juice |
1/4 cup olive oil |
1/4 cup chopped fresh chives |
3 tablespoons chopped fresh rosemary |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 (2.5 pound) whole chicken, cut into 8 pieces |
Directions:
1. In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours.
2. Preheat the oven broiler.
3. Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
4. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.
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