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Baked Tangerine Chicken

1 each 2.5-3 pound chicken cut 8 ways
¼ C Fresh squeezed tangerine juice
¼ C Dry white wine
2 cloves Garlic, minced
¼ tsp. Dry dill weed
¼ tsp. Pepper
Skin the cut chicken except for the wings; arrange pieces in shallow baking pan.
Stir together juice, garlic, wine, dill and pepper.
Pour over chicken.
Bake chicken uncovered at 350* F for 45 to 50 minutes, or until chicken is no longer pink in center.
Baste frequently with pan juices.