Chicken with Rosemary Orange Marinade and Sweet Potatoes

August 7, 2009

This came from Williams Sonoma a few years ago. Again, the written recipe is long gone but it’s easy enough to do from memory.

  • Chicken, whatever pieces you like and as much as you need.
  • OJ
  • White Balsamic Vinegar
  • Garlic
  • Rosemary
  • Olive Oil
  • Salt/Pepper
  • Oranges, 1 or 2
  • Sweet Potatoes
  • Leeks

Snip a couple tablespoons of rosemary.

Mince 4 or 5 garlic cloves.

Combine a couple cups of OJ with maybe a 1/4 cup each of olive oil and vinegar.

Add about half the rosemary, the garlic and some salt and pepper. Whisk it all together.

Pour the marinade over the chicken. Cover and refrigerate for a couple of hours or more.

Meanwhile, slice the leeks.

Peel and rinse the sweet potatoes.

Cut them into chunks.

Zest the oranges.

Arrange the sweet potatoes and leeks in a large baking dish and add the marinade. Stir until the vegetables are well-coated.

Arrange the chicken in the pan and bake at 375 until the chicken is done, maybe 45 minutes.

Remove the chicken to a large serving bowl.

Place the baking pan on the stovetop over medium heat. Add the orange zest and stir until the sweet potatoes are nice and tender and the liquid is reduced a bit.

Serve the chicken and vegetables together.

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