Baked Chicken with Orange Pineapple Juice
The citrus in the orange-pineapple juice combination creates a delicious light flavor that will please the whole family. This chicken is loaded with flavor, but because it's baked and marinated in low-fat ingredients, it's guilt-free.
Cooking Time50 min
Ingredients
- 1 chicken (about 3 pounds) quartered or 3 pounds chicken parts
- 4 teaspoon Dijon mustard
- 2 tablespoon honey
- 1/2 cup onions, finely chopped
- 1/4 cup bell peppers, finely chopped
- 2 tablespoon unsalted butter, cut into bits
- 1 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 cup orange juice
- 1/2 cup pineapple juice
- 2 teaspoon basil
- 1/4 cup dark brown sugar, packed
- Salt and ground black pepper to taste
Instructions
- Position rack in the center of the oven. Preheat oven to 350 degrees F.
- Mix together Dijon mustard, basil and honey. Smear the skin of the chicken with Dijon mustard and honey mixture. Arrange chicken skin side down in a shallow roasting pa or baking dish just large enough to hold it in a single layer.
- Sprinkle the pieces with finely chopped onions, bell peppers, butter, salt and pepper, and paprika. Pour orange and pineapple juice around the chicken. Bake, basting once for 30 minutes.
- Turn the chicken skin side up and sprinkle with brown sugar. Bake until the chicken is tender and golden, about 20 minutes longer. Add more orange juice or pineapple juice if the pan seems dry.
- Pour the juice into a small sauce pan and boil over high heat until it becomes syrupy. Spoon the sauce over the chicken and serve.