Orange and Rosemary Chicken
Ingredients
8 chicken thighs, skinned and boned1 tablespoon olive oil
½ cup orange juice
¼ cup red wine vinegar
1 teaspoon brown sugar
1 clove garlic, crushed
1 tablespoon finely chopped rosemary
½ teaspoon salt
freshly ground black pepper
Method
Cut slashes into the chicken meat to allow the marinade to penetrate
and place it in a large shallow dish.
Whisk the remaining ingredients together and pour over the chicken.
Cover and refrigerate for 30 minutes.
Preheat oven to 200°C.
Place the chicken and marinade in a large ovenproof dish and bake for 45
minutes or until the juices run clear when pierced with a skewer. Baste
occasionally with the marinade during cooking if you feel like it.
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