Description
A recipe for Orange-Rosemary Baked Chicken

Ingredients

• 2 tablespoons vegetable oil
  
• 1/2 cup orange juice
  
• 1 tablespoon honey
  
• 1 tablespoon Dijon mustard
  
• 1 teaspoon Worcestershire sauce
  
• 2 cloves garlic, minced
  
• 1 teaspoon grated orange zest
  
• 1 tablespoon fresh rosemary or 1 teaspoon dried
  
• 1/2 teaspoon salt
  
• Dash white pepper
  
• 1 whole chicken (3 1/2 pound), quartered
  
• Orange segments for garnish

Preparation
In medium bowl, whisk together all ingredients except chicken. Place chicken in lightly sprayed or oiled baking dish. Cover chicken with marinade. Cover and refrigerate two hours, turning once. Allow chicken to come to room temperature before baking.

Preheat oven to 350°F. Bake chicken, skin side up, basting with juices once or twice until no longer pink in center, about 1 hour. Serve in baking dish, garnished with orange segments.

Nutrition
no information available

Serves
Serves 4

Variations
no information available