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Chicken Baked with Oranges




Source of Recipe


“The New York Cabbie Cookbook”


List of Ingredients




1 (3 ½ to 4 pound) broiler-fryer chicken, cut into 8 parts
1 envelope Lipton dry onion soup mix (from a 2-ounce package)
½ cup freshly squeezed orange juice (about 1 ½ oranges)
1 navel orange, washed well, ends trimmed, cut into 1/4 inch slices, and the slices cut in half
Chopped fresh parsley, for garnish

Recipe



1. Place the chicken parts skin-side up in a shallow baking dish just large enough to hold them comfortably in one layer. Empty the packet of soup mix into a small bowl, and toss until well blended. Sprinkle evenly over the chicken. Cover the baking dish loosely, and refrigerate for at least 1 hour or up to 8 hours.

2. Preheat the oven to 375° F. Uncover the chicken, and pour the orange juice between the chicken pieces into the bottom of the baking dish. Arrange the orange slices over the chicken. Cover tightly with aluminum foil. Bake until the chicken is very tender, but not yet falling from the bones, about 1 ¼ hours.

3. To serve, sprinkle with parsley, and garnish individual servings with the cooked orange slices.