Rioja Chicken

By Lorimarie7

Ingredients

• 8 Chicken Breast Halves 1 tsp – Salt
• 6 Drumsticks 1/2 tsp – Pepper
• 6 Thighs 6 Garlic Cloves, minced
• 1 Cup – Green Olives 2 Bay Leaves
• 1/4 Cup – Olive Oil 1/4 Cup – Lemon Juice
• 1/4 Cup – Red Wine Vinegar 1 Tbsp – Corn Starch
• 1 Tbsp – Oregano 1/4 Cup – Orange Juice
• 1 tsp – Orange Peel 3/4 Cup – Brown Sugar

Preparation

Step 1

Place chicken pieces & olives in very large bowl. In separate bowl, combine oil, vinegar, oregano, orange peel, salt, pepper, garlic, & bay leaves. Mix well & pour over chicken. Toss, cover & refrigerate overnight. Heat oven to 350 degrees. Place chicken in 12x16 roasting pan. Pour lemon & orange juices over chicken & sprinkle with brown sugar. Bake uncovered for 1 hour & 15 minutes. Transfer chicken to serving platter. Pour juices from pan into saucepan & bring to a boil. Mix cornstarch with 1 Tbsp water & whisk into sauce. Boil 1 minute more. Serve over chicken.