Oh. My. Yums!!! If you ask me, this orange and rosemary chicken casserole is as delicious as chicken can ever get. I first lightly brown the parts in oil, then add a splash or orange juice, red vinegar, soy sauce, garlic and rosemary. Put the the lid on, lower the heat and leave to simmer until the meat falls off the bones. In the end, I remove the lid and turn the heat up so that the sauce reduces to a glaze. The aroma is insane, the meat is incredibly tender, and the glossy, sticky, lick-your-fingers glaze is just out of this world! And besides – isn’t it one good-looking chicken casserole? What a way to wow your family on one of those busy mid-week evening!
The Flavour Affair:
Chicken + Orange Juice + Soy Sauce + Red Wine Vinegar + Garlic + Rosemary
Not only this combo transforms the usual chicken into something special, it also includes all major taste elements making it a rounded, balanced dish. This aromatic casserole has just the right amount of savory, salty, sweet, spicy, sour and fatty.
Orange Juice: contributes with a citrusy flavor that has both sweet and sour notes.
Soy sauce: adds saltiness and a nice deep color to the sauce.
Red Vinegar: tangy and acidic, it creates more complexity and brightens the sauce.
Garlic: adds pungency and warmth.
Rosemary: accentuates the savory aspects of the sauce with its slightly bitter and woody notes.
Preparation tips for Orange and Rosemary Chicken:
Not only this chicken is delicious and great-looking, it is also an easy and fun dish to make. Start by frying chicken parts in a little olive oil so that they brown on all sides, then transfer to a plate or a cutting board. Next, deglaze the casserole with stock and scrape the brown bits off the sides. After that add the remaining ingredients: a splash of soy sauce and red wine vinegar, orange juice, garlic and rosemary. Lastly, return the chicken to the casserole and tuck them in nicely. Send into the preheated oven for 45-60 minutes at 180C.
Now, we don’t want a chicken stew – we want a thick, delicious, shiny glaze. So once the chicken is ready and tender, pull the casserole out of the oven and place it on stove top. Turn the heat up, bring the sauce to boil and reduce it over high heat, turning the chicken parts around so that each one is covered with the yummy glaze. After the sauce has thickened and there is only a little left, switch the heat off.
Enjoy this incredible dish with a side of white rice or a salad.
Looking for more chicken dinner ideas? Check out my Herby Chicken Casserole, spicy and juicy Jamaican Jerk Chicken and fragrant and mellow Chicken Adobo!
Orange and Rosemary Chicken
Equipment
- 1 Large oven-proof casserole
Ingredients
- 1 large whole chicken cut in 8 parts (throw in an extra couple of thighs/legs to yield more servings)
- 2 tbsp olive oil
- 100 ml chicken stock
- 150 ml orange juice
- 1/4 cups red wine vinegar
- 1/4 cups soy sauce
- 5 cloves of garlic smashed
- 1 tsp coriander seeds optional
- 3 rosemary sprigs
- 1/2 tsp salt
Instructions
- Heat olive oil in a large non-stick skillet and brown the chicken parts on all sides (2-4 minutes). Do this in batches to not overcrowd the pan. Transfer the chicken onto a plate.
- Pour in the chicken stock into the hot casserole and scrape the brown bits off the sides.
- Add the orange juice, vinegar and soy sauce and bring to simmer. Add the rosemary, garlic, coriander and salt.
- Return the chicken pieces to the casserole and tuck them in nicely. Cover and send to the preheated oven for 45-60 minutes at 100C.
- Once the chicken is done, take the casserole out and place it over high heat. Remove the lid and bring to boil. As the liquid starts to reduce, move the chicken around so that every part is coated in the delicious, sticky, thick glaze.
- Decorate with a few orange slices and serve with rice or a fresh salad on the side.
Notes
- Cooked chicken can be stored in fridge for a day, but it is best enjoyed on the spot.
