Ingredients:
4 teaspoons minced garlic
1 grated lemons, zest of
2 tablespoons herbes de provence
salt and pepper
6 chicken breast halves, with bone and skin
2 navel oranges, peeled and sliced into 12 pieces
1 cup white grape juice or 1 cup white wine
Directions:
Mix first four ingredients.
Gently loosen skin of the chicken without removing it.
Under the skin of each breast, rub the berb mixture and tuck in two pieces of orange.
Place chicken in an oven proof glass dish.
Pour the juice or win over it and allow to marinate for 20 minutes in the refrigerator.
Roast the chicken at 400 degrees for 15 minutes, skin side down.
Turn over and continue roasting for another 15 minutes.
Let set for a few minutes before serving.
Servings: 6
Time preparation: 45 min.
Time total: 75 min.