Chicken baked with oranges (or tangerines)
8 servings
60 minutes
Chicken baked with oranges is an exquisite dish of European cuisine that combines tender meat with bright citrus notes. The origins of this recipe trace back to Mediterranean gastronomy traditions, where fruits often complement meat dishes, adding depth of flavor. Thanks to anise liqueur, mustard, and cane sugar, the marinade achieves a delicate balance of sweetness and spiciness, while fresh thyme and dill add aromatic sophistication. Oranges baked alongside the chicken create a caramelized crust and infuse the meat with their juiciness. This dish is perfect for a festive dinner or a cozy family evening, pairing wonderfully with white wine and light side dishes.
1
Mix the first six ingredients into the sauce.
- Anise liqueur: 0.5 glass
- Olive oil: 0.5 glass
- Orange juice: 50 ml
- Lemon juice: 50 ml
- Mustard seeds: 4 tablespoons
- Cane sugar: 4 tablespoons
2
Cut the chicken into pieces (6-8) and place it in a baking tray.
- Chicken: 1 piece
3
Slice the oranges (leave the peel), arrange them in a baking tray.
- Oranges: 4 pieces
4
Cut the onion into wedges (8 pieces) and place in a baking tray.
- Onion: 2 pieces
5
Sprinkle everything with salt and pepper, add thyme and dill, drizzle with sauce.
- Fresh thyme: 3 pieces
- Dill seeds: 2.5 teaspoons
6
Bake in the oven for 35-45 minutes at 180 degrees.
