Orange Chicken Served with Rice / Pasta / Potatoes
Preheat oven to 350°F. Trim excess fat from chicken thighs. Sprinkle chicken with salt, paprika, and pepper.
In a large skillet, heat canola oil over medium-high heat. Add chicken to pan; cook, turning occasionally, for 5 minutes, or until browned. Place chicken in a shallow 3-quart baking dish.
Then squeeze juice from lemon quarters and orange wedges over chicken and add over baking dish. Now add garlic to dish.
Bake for 35 to 40 minutes, or until chicken is done, adding butter cubes during the last 10 minutes of baking time. Remove chicken from the oven.
RICE: cook as instructed on the packaging. You can add salt, pepper, and 2 tablespoons of parsley (or fresh herb).
PASTA: cook as instructed on the packaging. You can add salt, pepper, and 2 tablespoons of parsley (or fresh herb).
Ingredients: 2 pounds skinned potatoes, 2 tablespoons oil, 1 teaspoon of garlic powder, 3 tablespoons of fresh herbs chopped (rosemary, parsley, thyme, basil) and salt and pepper.
- Preheat oven to 425°F.
- Scrub potatoes (do not peel them). Dice into 1 inch cubes.
- If time allows, soak potatoes in cold water for up to one hour. (to remove starch). Drain and dry the potatoes.
- Toss the potatoes in oil, herbs, and seasonings.
- Place on a baking sheet and bake for 30-35 minutes until browned and tender.
Spoon the rice/pasta/potatoes on the plate, add the chicken, and drizzle the cooking liquid over the dish. Enjoy!