Fruity Chicken

Do you like the chicken cut into 1/4”s or 1/8”s for this recipe? I’ve done it both ways but can’t remember which I preferred, lol. but I do know this recipe is always always always a winner.!!! Reply

yummy chicken the rebbitzin served this at seder. it was fabulous.can't wait to try it myself. Reply

Chicken Can't wait to try this recipe. It sounds wonderful! I'm always at a loss for what to prepare for the Passover week. This will definitely be one of my favorite recipes. Reply

Fruity Chicken I tried this recipe and it was the best tasting chicken I've ever made. I have another recipe that I thought was my favorite, but this is the yummiest chicken I've ever prepared. I did it a littie differently. I did one chicken and left it whole. I sliced onions and placed them in the bottom of my pan, and put a little extra virgin olive oil over them, then the chicken. As in the original recipe, I put some pieces of onion on top of the chicken, and poured a little extra virgin olive oil on the chicken and onions. For the liquid I used the juice of 2 lemons, orange juice, and some ruby red grapefruit juice I had on hand and mixed these in a bowl and added 2 cut up prunes to cut down on the acidity a little. I poured all over the chicken. I cooked it in the oven, covered, at 350 for 2 hours, basting every half hour, and then uncovered for the last half hour. It was so moist and tasty I couldn't believe it. This is a really wonderful recipe. . Reply

this sounds good, but.... an alternative marinade is to mix a 1/4 cup of oil, some chives, garlic, parsley and chopped and coat chicken. Bake at 350 for 3 hours or until golden brown. It makes for a great crust on the skin. Reply

Never tasted anything like it before!!!!!!!!!!!!!!!!!!!!!! Reply