Roast Chicken with Oranges
To "chicken out" means to be scared. This easy, hearty meal is nothing to be afraid of.
1 hour, 20 minutes|
Large baking sheet with sides
Sharp knife (adult needed)
4 chicken thighs, trimmed of excess fat
1 red onion, peeled and sliced
2 small oranges, peeled, seeded and separated into their natural sections
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 lemon, peeled, seeded and cut into quarters
- With the help of your adult, turn the oven on and set it to 450 degrees.
- Put the chicken, onion and oranges on a baking sheet. Be sure nothing overlaps with anything else. Sprinkle the chicken with the salt and pepper. (Wash your hands with soap and water before and after handling raw chicken or meat).
- With the help of your adult, put the baking sheet in the oven and cook until the chicken is browned on top and cooked inside and the onions and fruit have softened and darkened, 45 minutes to 1 hour. Chicken is done when you poke it with a knife and clear liquid runs out. Remove the chicken skin if you like.
- With the help of your adult, move the chicken to a large plate or platter. Squeeze the lemon juice over the fruit and onions and then top the chicken with the roasted fruit mixture. Serve right away.