I have chefs in both THE PERFECT MIX and TORI GOT LUCKY and even TO CATCH HER MAN, my upcoming release in the Dangerous Dozen Boxed Set. Come to think of it, there have been quite a number of stories with chefs, like FURY CALLS and MORE THAN A MISSION.

Why so many chefs? Well, food is so sensual. The smell, feel and taste of it. The sharing of it! Plus foods hold so many memories and also our culture. If you think about it, as long as you keep your foods, you keep your culture. I know I’ve had more than one time where I’ve told stories to my daughter about our family and our traditions as we cooked together.

Today’s Foodie Friday recipe is almost too simple to call a recipe. Really, I’m serious. Plus, it’s a comfort food for me. My mom used to make this dish all the time and it always came out tasty.

So here goes with my mom’s recipe for Roasted Orange Chicken.

Ingredients

One chicken (or cornish hens if you wish). Chicken can be either a frying chicken or oven stuffer.
3 cups orange juice. Fresh or frozen.
1 small onion cut in four
1 larger onion sliced
1 cup carrots sliced
10 or so small potatoes
1 tsp oregano
salt and pepper to taste

Directions

Clean your chicken and place it breast side up in a baking greased dish. Place the carrots, potatoes and sliced onions all around it. Stuff it with the small quartered onion.

Pour the orange juice over the chicken. Salt, pepper and oregano.

Place in a 350 degree oven until cooked. You should baste the bird with the orange juice every half an hour or so.

Voila! That’s it? Could it get any easier> For a bit of brightness as you serve, you may want to drizzle a bit of balsamic vinegar glaze over it and the veggies. Just a little.

Make sure you have a nice loaf of bread or rice for all that luscious orange-flavored sauce you’ll have!

I hope you all have a fabulous weekend! See you on Monday!