Prep Time: 90 Minutes I Makes: 4 servingsIngredients4 bone in, skin on chicken thighs2 tablespoons orange or lemon juice1 tablespoon vegetable oil1⁄2 teaspoon salt1⁄4 teaspoon black pepper2 red onions, peeled and thinly sliced2 oranges, scrubbed and thinly slicedDirectionsTurn the oven on and set the heat to 450 degrees.Put the chicken, orange or lemon juice, oil, salt, and pepper in the bowl and mix well. Proceed with the recipe or cover and refrigerate up to overnight.Put the onions and oranges on the baking sheet, making sure they are in a single layer, not crowded on top of one another.Put the chicken and its marinade on top of the onions and oranges, and tilt the pan to distribute the marinade to the edges.Once the oven temperature has reached 450 degrees, carefully put the baking sheet in the oven and cook until the chicken is browned on top and cooked through, and the onions and fruit have softened and darkened, 45 minutes to 1 hour.Carefully move the chicken to the serving platter. Serve right away with the roasted fruit on top.Download RecipeChicken with red onions and oranges ESPDownloadChicken with red onions and oranges RUSDownloadChicken with red onions and oranges ENGDownload
Expertise, dedication and passion. Only the best onions, painstakingly grown ourselves. These are the key ingredients for our high-quality, crunchy crispy onions. We supply them to customers all over the world. TOP Taste is part of the TOP Onions Group located in ’s-Gravenpolder, the Netherlands. We are a family-run business and have been growing and processing onions for decades. From carefully growing our onions, using only the best varieties, through to delivery of the golden, crunchy crispy onions: we control the process end to end.Craftsmanship and full traceability are guaranteed as a result. We are continuously developing our product. Here at TOP Taste, sustainability and innovation are not just words. We operate on the basis that we must exist in harmony with the world in which we live, and in which our children are growing up. This is demonstrated by the increasing use of RSPO in the production of crispy onions, and continuous investment in product improvements. A product that does not meet our stringent requirements is used as animal fodder. Waste is processed in a sustainable way whenever possible.