ORANGE-ROASTED CHICKEN WITH CREAMY POLENTA

With the cool and windy weather on the outskirts, I decided to fire-up my oven for a comforting meal. Had all the ingredients on hand and decided to make an orange-roasted chicken with onions.

The Florida  oranges were at their peak and ready to be had. So, I sliced and placed them on my chicken thighs and drumsticks that were previously seasoned with crushed garlic, thyme, rosemary, salt and pepper.

ORANGE-ROASTED CHICKEN WITH ONIONS
ORANGE-ROASTED CHICKEN WITH ONIONS

Chicken was roasted for approximately 45 minutes at a temperature of 365 degrees fahrenheit. The orange slices released its citrusy juice which was absorbed by chicken parts. An orange glaze was placed on chicken. This consisted of a little ketchup and a sprinkle of sugar and of course freshly squeeze orange juice.

An  additional 10 minutes was given to cooking time at an increased temperature of 400 degrees.  This move provided a brown exterior to chicken and caramelized orange slices and onions.

No chicken should stand solo. Thus, I served orange chicken with a creamy polenta simmered in coconut milk. I also tossed in  a few  loose crispy corn and sprinkled with parmesan cheese.

POLENTA WITH PARMESAN CHEESE
POLENTA WITH PARMESAN CHEESE

In addition, I served dish with  garlic-flavored asparagus and broccoli.

 

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