Mad Butcher's Butcher Est. 1971

+09 521 0903

Orange and Rosemary Chicken


- 8 chicken thighs
- skinned and boned
- 1 tablespoon olive oil
- 1/2 cup orange juice
- 1/4 cup red wine vinegar
- 1 teaspoon brown sugar
- 1 clove garlic
- crushed
- 1 tablespoon finely chopped rosemary
- 1/2 teaspoon salt
- freshly ground black pepper
Serves :
Cooking time:


Cut slashes into the chicken meat to allow the marinade to penetrate and place it in a large shallow dish.

Whisk the remaining ingredients together and pour over the chicken.

Cover and refrigerate for 30 minutes.

Preheat oven to 200°C.

Place the chicken and marinade in a large ovenproof dish and bake for 45 minutes or until the juices run clear when pierced with a skewer.

Recipe from Tegel NZ


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