Orange and Rosemary Chicken Casserole Recipe 🍊🍗

Ingredients:

- 4 boneless, skinless chicken thighs

- 2 oranges, sliced

- 1/4 cup orange juice

- 1/4 cup chicken broth

- 1 tbsp olive oil

- 2 cloves garlic, minced

- 1 tbsp fresh rosemary, chopped

- 1 lb red potatoes, quartered

- 1 lb asparagus, trimmed

- 1 zucchini, sliced

- 2 cups cooked Basmati rice

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a large bowl, mix orange juice, chicken broth, olive oil, minced garlic, rosemary, salt, and pepper.

3. Add chicken thighs, orange slices, red potatoes, asparagus, and zucchini to the bowl, and toss to coat.

4. Transfer the mixture to a greased casserole dish.

5. Cover with foil and bake for 30 minutes.

6. Remove the foil and bake for an additional 20-25 minutes until the chicken is cooked through and the vegetables are tender.

7. Serve with cooked Basmati rice on the side.

Tips:

1. Always preheat the oven for even cooking.

2. Cut vegetables to a similar size for uniform cooking.

3. Cover the casserole with foil initially to keep the moisture in, then uncover to allow for browning.

4. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).

🥔🥦🍑