Ingredients:
1/2 cup orange juice
1/2 cup white wine
2 tablespoons olive oil
2 cloves garlic, quartered
2 MAGGI Chicken Flavor Bouillon Tablets
2 small onions, thinly sliced
1 (3 to 4 pounds total) fryer chicken, skin removed and cut into 8 pieces
2 oranges, peeled, thinly sliced and cut in half
1/2 cup sliced pimiento-stuffed green olives
Hot, cooked rice
Directions:
PREHEAT oven to 400° F. Line large, deep baking pan with foil.
PLACE orange juice, wine, oil, garlic and bouillon in blender; cover. Blend until smooth.
PLACE onion slices on bottom of prepared pan. Place chicken pieces skin-side-up on top of onions. Pour sauce mixture over chicken (reserve 1/4 cup sauce for basting); cover with orange slices and olives.
BAKE, basting occasionally with reserved marinade, for 45 minutes or until lightly browned and fully cooked. Serve warm with cooked rice.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
45 minutes
Cooling Time: 0 minutes
Servings: 8
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