ROSEMARY AND ORANGE CHICKEN

Makes: 6 (3/4-kilo) portions

Prep time: 10 minutes plus marinating time

Cooking time: 1 hour 30 minutes

- Zest and juices from 4 navel oranges

- 1 tablespoon dried rosemary

- 3 tablespoons salt

- 1 tablespoon freshly ground black pepper

- 6 kilos skin-on chicken thigh fillets

1. Mix orange zest and juice, rosemary, salt and pepper in a bowl. 

2. Rub mixture on chicken fillets. Refrigerate for 30 minutes to 1 hour. 

3. Preheat oven to 400°F. 

4. Place chicken in a single layer on baking trays. In batches, roast chicken in the oven for 20 to 25 minutes or until chicken is golden brown and cooked through. 

5. Divide chicken into 6 (3/4-kilo) portions. Garnish one portions with orange slices and rosemary; serve with rice. Store remaining portions. 

Enjoy your cooking with your loved one