1409 Chestnut Street, Atlantic, Iowa 50022
Phone: (712) 243-5652
Email: chestnut@metc.net

A Recipe From Barbara

Fragrant Roasted Chicken

Fresh green beans or sauteed snow peas are great with this tasty dish.

2/3 cups fresh orange juice
1/4 cup olive oil
2 tablespoons fresh lemon juice
4 large garlic cloves, minced
2 bay leaves, chopped
1 tablespoon graded orange peel
2 teaspoons brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon freshly ground black pepper
1/8 teaspoon dried red pepper flakes
2 - 3 pound chickens, cut into pieces, debone and remove skin
18 small new potatoes
1/4 cup olive oil
4 sage leaves, chopped

Thoroughly mix the first 10 ingredients in a large shallow baking dish. Place chicken in marinade, coating well. Cover and refrigerate overnight.

Preheat oven to 350*.

Remove chicken from marinade and let drain. Place chicken on a greased baking sheet.

Cook the marinade in a sauce pot for about 15 minutes on a medium heat on top of the stove.

Rub potatoes with olive oil and sage. Place potatoes in a separate baking dish greased with more olive oil. Season chicken and potatoes with salt.

Roast for about an hour or until your meat thermometer registers 170* in the thickest part of the chicken. Baste the chicken with your cooked marinade during baking.

Preheat broiler and broil just the chicken until just until its golden brown. Remove from oven, place on a platter with the potatoes.

Serves 6