Chicken Baked with Oranges in Mustard Sauce

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The proportions of mustard and honey can be adjusted according to your taste preferences. This recipe doesn't mention salt because, in my opinion, it's not needed here, but if you enjoy salty flavors, don't forget to add some. My wife loved the sauce the most :)

Ingredients

Poultry - 1 piece
Mustard Greens - 4 spoons
Oranges - 2 pieces
Sour Cream - 7.1 oz
Honey - 2 spoons

Step by Step guide

Step 1

For this recipe, the chicken needs to be marinated so that the flavors of the oranges and mustard penetrate not only the skin but also the meat itself.

Step 2

For the marinade, we mix mustard and honey. We squeeze the juice from the oranges (it's easier to do this by cutting the orange into 4 pieces) and add it to our marinade. We set aside the orange pulp (with the peel) as we will need it later. We stir the marinade until smooth.

Step 3

I placed the chicken directly into the baking dish and marinated it there. You can also do this in another container or simply put the chicken with the marinade in a plastic bag. So, the chicken is in the baking dish. We stuff the chicken with the flesh of the orange. Generously pour our marinade all over it. I use a tablespoon for this. Gradually, all the marinade ends up in the dish. Personally, I continue to pour the marinade over the chicken for another 5 minutes, scooping it from the dish. After that, I tightly cover the chicken with plastic wrap and place it in the refrigerator for 12 hours. It might be possible to marinate for less time, but I haven't tried that; however, my method reliably gives the meat an interesting orange flavor.

Step 4

After 12 hours, remove the chicken and drain the marinade into a separate container, as we will need it later. To this marinade, add about 200 grams of sour cream to give it thickness and flavor. You can add more if you prefer — it's a matter of taste. Mix until smooth. Use the resulting sauce to coat or drizzle (depending on the thickness) over the entire chicken, making sure to save some of this marinade sauce for the roasting process (about 1/3 of the total amount).

Step 5

Place the chicken (it has been in the baking dish all this time) in the preheated oven. It's better to tie the chicken legs together beforehand. I roast it for about an hour at 356°F on one side. During this hour, I occasionally baste the chicken with the sauce from the dish. After an hour, I take the chicken out of the oven to turn it over. This is not difficult to do, for example, with two forks, gently lifting it from both sides. Once turned, I baste it with the remaining sauce. We put it back in the oven and roast for another 20-30 minutes. During this time, you can also baste the chicken with the sauce from the dish 2-3 times.

Step 6

In 20–30 minutes, the chicken will be ready! Oh, and about 10 minutes before the chicken is done, you can add pre-cooked rice directly into the sauce, which can then be served as a side dish.