Orange And Herb Chicken
This recipe is a delightful combination of flavors and textures, featuring succulent marinated chicken, crispy homemade potato chips, and savory bacon-wrapped asparagus. Each component offers a unique and delicious experience that comes together to create a mouthwatering meal. Just imagine the juicy chicken infused with citrusy orange and aromatic herbs, paired with the crunchy potatoes seasoned perfectly with salt and pepper. And who can resist the crispy bacon hugging tender asparagus spears, creating a heavenly blend of flavors in every bite? This recipe is a true feast for the senses, perfect for impressing your family or guests at any gathering. So get ready to savor a delightful dish that will surely leave everyone asking for seconds!
— Constant Cookbook
Ingredients
- For the chicken
- 1 orange
- 1 cup olive oil
- 2 tea spoons of tyhme
- 1 tea spoon of chopped parsley
- Chopped spring onions: about 5
- And 4 boneless chicken breast
- For the asparagus
- Streaky bacon
- Boiling pot of salted water
- Asparagus
- Spring onion
- For the potatoes
- About 10 nicely sized potatoes peeled
- Salt, pepper
- Tsp of tyhme
- Spring onion
Instructions
- Get a big enuf plate to put ur 4 prices of chicken on
- Drizzle about 3 table spoons of olive oil on plate
- Place your chicke in the olive oil
- Flip chicken to get the oil all over it
- Finely chop your spring onions and sprinkle them ontop of the chicken on both sides
- Sprinkle your tyhme over the chicken: both sides
- Chop up ur parsley and sprinkle that on both sides as well
- Get your orange and grate the skin over the top of your chicken until you feel there is enough. Then cut your orange in two and squeez the juice out over your chicken: both sides
- Put your chicken in the fridge to marinate over night
- Get your potatoes out And peel them. Get a bowl and put about 5 cm high of water. Cut your potatoes very thin like crisp and put them in the bowl. Add salt and pepper to the bowl. Get a deep fat fryer or a wok and put olive oil in. Turn it on or put it on full heat. Start by adding salt and spring onions in the wok. But not in fryer. Start putting the potatoes in take out when you want. If you like them crispy put in for longer.
- Get your asparagus out. Chop the end off about 2 cm up. Get a boiling pot and put them in standing up. Put a lid on the top so it steams inside. Only do this for about 3-5 minutes. Take it off the hot stove and let it sit. Add spring noons and parsley to the pot. Get your streaky bacon about and lay 1 peace for 2-3 asparus on a baking tray. Wrap the bacon around the asparagus nicely and sprinkle a little bit of tyhme on the bacon. Pop in the oven for about 7-15 minutes.
- Now you need to make a salad any type you like
Yield
Serves 4
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