Chicken baked with oranges in mustard sauce
4 servings
90 minutes
Chicken baked with oranges in mustard sauce is a true gastronomic feast. Its roots can be found in Russian cuisine, where the combination of sweet and savory is appreciated. The juicy marinade of honey, mustard, and fresh orange juice penetrates deep into the meat, giving it a rich aroma and tenderness. Baking with orange pulp makes the dish not only tasty but also visually striking. The golden crust infused with citrus aroma creates a perfect balance of flavors—from the sweetness of honey to the spicy notes of mustard. The chicken can be served with rice that absorbs the exquisite sauce, completing the meal. This dish is suitable for both a cozy family dinner and a festive table, impressing guests with its rich taste and intense aromas.
1
For this recipe, the chicken needs to be marinated so that the flavor of the oranges and mustard is not only on the crust but also in the chicken meat itself.
- Chicken: 1 piece
2
For the marinade, we mix mustard and honey. We squeeze juice from the oranges (it's easier to do this by cutting the orange into 4 parts) and add it to our marinade. We set aside the orange pulp (with the peel) for later use. We stir the marinade until smooth.
- Mustard: 4 tablespoons
- Honey: 2 tablespoons
- Oranges: 2 pieces
3
I placed the chicken directly in the baking dish and marinated it there. In principle, this can be done in another container, or simply put the chicken with the marinade in a plastic bag. So, the chicken is in the baking dish. We stuff the chicken with orange flesh and generously pour our marinade over it. I use a tablespoon for this. Gradually, all the marinade ends up in the dish. Personally, I continue to pour the marinade over the chicken for another 5 minutes, scooping it from the dish. After that, I tightly cover the chicken with plastic wrap and put it in the fridge for 12 hours. It might be less, I haven't tried, but my version definitely gives the meat an interesting orange flavor.
- Oranges: 2 pieces
4
After 12 hours, take out the chicken and drain the marinade into a separate container, as we will need it. To this marinade, add about 200 grams of sour cream for thickness and flavor. You can add more if you like — it's a matter of taste. Mix until smooth. Coat or pour the resulting sauce over the entire chicken (depending on thickness), and don't forget to leave some of this marinade sauce (about 1/3 of the total amount) for use during the chicken baking.
- Sour cream: 200 g
5
We place the chicken (all this time it is in a baking dish) in the preheated oven. It's better to tie the chicken legs beforehand. I roast it for about an hour at 180 degrees on one side. During this hour, I periodically baste the chicken with the sauce from the dish. After an hour, I take the chicken out of the oven to flip it. This is not difficult to do, for example, with two forks, carefully lifting it from both sides. We flip it and baste it with the remaining sauce. We put it back in the oven and roast for another 20-30 minutes. In this case, during roasting, you can also baste the chicken with the sauce from the dish 2-3 times.
- Sour cream: 200 g
6
In 20-30 minutes, the chicken will be ready! Oh, yes! About 10 minutes before the chicken is done, you can add pre-cooked rice to the sauce, which can then be served as a side dish.
- Sour cream: 200 g