Orange Onion Chicken and Rice

Citrus-spiked and surprisingly simple chicken and rice dinner!

Ingredients:

8 chicken drumsticks

zest of 1 orange

1/4 cup lemon juice

4 tsps minced garlic

1 tsp dry oregano

1/4 - 1/2 tsp salt

1/4 cup olive oil

1 cup rice

1 small onion, sliced

2 cups onion soup (made from dry onion soup mix)

1/2 cup water

1 tbsp dry oregano

1 cup shredded carrot

1 cup chopped kale

orange slices

Starting with the marinade, combine orange zest, lemon juice, minced garlic, oregano, salt and olive oil in a large ziplock bag. Add the chicken and squish around to coat. Refrigerate for 2 hours.

When ready to cook, remove the chicken from the baggie and reserve the marinade. In a large skillet brown the chicken in hot olive oil then remove to a plate. Drain if there is any excess fat. Brown the onion, then add the orange slices, reserved marinade, soup, water and oregano, scraping the bottom of the pot to release the browned on yumminess. 

Bring to a boil then add the rice, carrot and kale.

Sit the chicken on top of the rice mixture and place the orange slices on the drumsticks.

Cover and cook in a 350°F oven for 35 minutes. 

Remove the lid and return to the oven for an additional 10 minutes.

Until the chicken in fully cooked and the rice is baked with a golden edge.

Serve with a nice side salad.

Makes 4 servings