Baked Chicken Florida

Yield: 6 servings
  • 1 can condensed SOUP: chicken broth
  • JUICE: 1/2 c. orange juice
  • SEASONING: 1 clove garlic, minced
  • 1/4 tsp. tarragon leaves, crushed
  • 3 lbs. chicken parts
  • 1 Tbsp. cornstarch
  1. In small bowl combine SOUP, JUICE, SEASONING and tarragon. Place chicken in shallow baking dish and pour mixture on top. Cover; refrigerate at least 2 hours, turning chicken occasionally.
  2. Heat oven to 375 degrees. Arrange chicken in shallow roasting pan and bake 1 hour or until fork-tender, basting frequently with marinade. Rotate chicken every so often as well. During last ten minutes, cover chicken with foil. Remove chicken to serving platter and keep warm.
  3. Pour remaining marinade and pan drippings into 1-quart saucepan; stir in cornstarch. Heat to boiling, stirring occasionally; cook 1 minute more. Spoon some sauce over chicken; use remainder as sauce for rice.
  • dinner
Last updated 2016-12-25
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