Wednesday, October 8, 2008

Orange and Thyme Chicken & Parmesan Potatoes

Only recently have I started liking chicken. I mean, I would eat chicken, but I preferred not to have a chicken breast for dinner. It was just not for me. But then I started trying new recipes and finding different ways to prepare chicken. Then all of a sudden, instead of appearing on my weekly menu once or twice, it was dominating the menu.

This recipe is a perfect example of why I love chicken and why I keep searching for new recipes. This chicken was so delicious!!! And the parmesan potatoes were a hit, too! Both recipes were found at The Crepes of Wrath.

Orange & Thyme Chicken

4 chicken breasts
3 tablespoons olive oil + extra
1 small red onion, diced
3 cups of orange juice
2 teaspoons dried thyme
scant 1/4 cup pure maple syrup
2 tablespoons soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt

Preheat oven to 375 degrees. Place chicken thighs on a baking sheet and drizzle with olive oil and season with salt and pepper. Set aside.

Heat 3 tablespoons of olive oil in a small saucepan and saute onions for about 8 minutes. After onions have sauteed, place chicken in preheated oven and roast for 20 minutes.

Meanwhile, add orange juice and thyme to sauteed onions and bring to a boil. Cook for about 20 minutes or until reduced to about 1/2 cup stirring occasionally.

When orange juice mixture has reduced to 1/2 cup, add maple syrup, soy sauce, pepper and salt. Continue to boil for about 2-3 minutes. Remove from heat.

Remove chicken from oven and brush with a generous amount of the sauce. Return to oven and continue roasting for about 10 - 15 more minutes or until chicken is cooked through. Remove chicken from oven and serve with remaining sauce.

Parmesan Potatoes

5 medium potatoes, cut in chunks
about 3 - 4 tablespoons olive oil
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese

Mix all ingredients together in a large bowl and/or a Ziploc bag. Spread on a greased or lined baking sheet. Bake in a preheated 400 degree oven for about 30 to 40 minutes.

Turn occasionally so they don’t burn. The potatoes should be tender and lightly browned.


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