Wednesday, May 14, 2008

baking chicken, onions in orange juice

this is a lighter baked chicken that's still moist and flavorful.

brown the chicken before baking to improve the texture and appearance. then bake your chicken pieces in a heavy dish which they can occupy with one or two quartered onions. snug but not over-crowded, with about a half-inch of orange juice (and ground pepper or whatever hot sauce you like) in the bottom of the pan. bake at 350 until safe to eat.

the bubbling orange juice keeps even the whitest meat from drying. the juice left in the pan, along with the baked onions, is delicious over a side of rice.

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