Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 tsp salt||2 1/4 lb-3 lb 3 oz (1-1.5 kg) chicken, cut into serving pieces|
|1 tsp Fairtrade black pepper||8 fl oz (240 ml) juice from Fairtrade oranges|
|1/2 tsp garlic salt||Juice of one Fairtrade lime|
Measure salt, pepper, and garlic salt into a small bowl and combine.
Arrange the chicken in a deep wide dish and sprinkle both sides of the pieces with the salt mixture. Set aside.
Pour the combined juices over the chicken and leave it to marinate, covered, in the refrigerator. After one hour turn the pieces and leave them to marinate for another hour.
Preheat the oven to 190°C/375°F/Gas Mark 5 near the end of the marinating time. Remove the chicken from the dish and arrange it in a baking pan.
Pour the marinade juice off into a measuring jug. Drizzle half of the juice over the chicken, and place it in the oven.
Baste the chicken after 30 minutes with the remaining juice and roast for a further 30 minutes.
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