Orange Roasted Chicken

by olivique

Orange Roasted Chicken

2 oranges, sliced into rounds
1 onion, thinly sliced
1 1/2 tablespoons olive oil, THE OLIVIQUE, Koroneiki
5 (6 ounce) salmon fillets
1 tablespoon lemon pepper
1 1/2 teaspoons garlic powder
1 tablespoon dried parsley
1/2 cup orange juice1 1/2 tablespoons lemon juice
1 tablespoon honey


Preheat the oven to 400 degrees F (200 degrees C).
In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley.
Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch
baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive
oil, and sprinkle with half of the herb mixture.
Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions
are browned and tender. Remove the dish from the oven, and increase the temperature to
450 degrees F (220 degrees C).
Push the onion and orange slices to the outer edge of the baking dish, and place the
salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk
together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the
Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the
center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets
with roasted onions and fresh orange slices.


No comments yet. Publish one!

Send a comment:

You must login or register to add a comment to the recipe.

Share by email

Your message has been correctly sent. You can send more if you wish.

(You can include several, sparated by ',')

By sharing this content, I confirm that I have read and accepted the Terms and Conditions


We use first-party and third-party cookies to improve our services and collect statistical information. If you continue to use the service, we'll assume you agree to this. You can change your settings and find out further information in our cookies policy.