1 kg of chicken thighs and legs
1 tablespoon of lime juice
6 cloves of garlic
2 sprigs of rosemary
Salt to taste
100 ml of olive oil
350 g of medium-boiled and quartered potatoes
100 g of chopped onion
1 teaspoon of red pepper flakes
350 ml of orange juice
1 tablespoon of dried oregano
200 g of broccoli florets, blanched
1 kg of chicken thighs and legs
1 tablespoon of lime juice
6 cloves of garlic
2 sprigs of rosemary
Salt to taste
100 ml of olive oil
350 g of medium-boiled and quartered potatoes
100 g of chopped onion
1 teaspoon of red pepper flakes
350 ml of orange juice
1 tablespoon of dried oregano
200 g of broccoli florets, blanched
1 Preheat the oven to 220°C
Marinate the chicken in lime juice, minced garlic, rosemary, and salt
In a baking dish, spread the olive oil
Place the chicken, distribute the potatoes, onion, red pepper flakes, and remaining whole garlic cloves
2 Pour 150 ml of orange juice over the top, cover with aluminum foil, and bake for 30 minutes
Remove the foil, pour in the remaining orange juice, and sprinkle with dried oregano
3 Let it brown, basting occasionally with the juices that form in the baking dish
When there are only five minutes left before taking out of the oven, add the broccoli.
