Orange Herb Chicken

Ingredients

• 1 pre‑cooked chicken
• 1 orange (unprocessed)
• 2 Garlic cloves
• 5 sprigs parsley
• 3 tbsp light soy sauce
• 2 tbsp lemon juice
• 3 tbsp olive oil
• pepper (coarsely ground)
• 8 Cherry tomatoes
• 2 Tomatoes
• Salt
• 80 g Black olives
• taco shell (for serving)

Instructions

1. 1.

   Wash the chicken, pat dry and cut into breast (on bone), wings, upper and lower drumsticks using a poultry shears or knife, then place in a roasting pan. For the Marinade, wash the orange hot, rub dry and peel with a zester into fine strips. Squeeze the orange. Peel and chop the garlic. Wash parsley, shake dry and roughly chop leaves. Mix orange zest, juice, garlic, parsley, soy sauce, lemon juice and olive oil. Season heavily with pepper and pour over chicken parts, letting it marinate for at least 1 hour.

2. 2.

   Preheat oven to 200 °C (top‑bottom heat). Wash cherry tomatoes and tomatoes. Score the cherry tomatoes crosswise. Halve the large tomatoes, remove seeds and dice. Roast chicken pieces in hot oven 50–60 minutes until golden brown, basting often with pan juices. Ten minutes before finish lightly salt cherry tomatoes and scatter olives around chicken. Plate orange herb chicken with cherry tomatoes and roasting sauce on a platter. Sprinkle diced tomatoes. Serve with tacos if desired.