xiaoxl/recipe_data huggingface dataset:
Banana Split Freezer Jam


Ingredients:
strawberries, banana, sugar, lemon juice, water

Directions:
Mix exactly 2 cups crushed strawberries and 1/2 cup mashed bananas in large bowl.
Stir in sugar and lemon juice; let stand 10 minutes, stirring occasionally.
Add chocolate syrup; mix well.
Mix water and pectin in small saucepan.
Bring to boil on high heat, stirring constantly.
Continue boiling and stirring 1 minute.
Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
(A few sugar crystals may remain.] Fill clean plastic containers immediately to within 1/2 inch of tops.
Wipe off top edges of containers; immediately cover with lids.
Let stand at room temperature 24 hours.
Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
Thaw in refrigerator before using.
Maple Frosted Pumpkin Cookies


Ingredients:
shortening, brown sugar, pumpkin, vanilla, flour, baking powder, baking soda, cinnamon, salt, margarine, brown sugar, milk, vanilla, powdered sugar

Directions:
Cream shortening and brown sugar until light.
Add pumpkin and vanilla and mix well.
In separate bowl combine flour, b. powder, b. soda, cinnamon and salt.
Gradually add into pumpkin mixture, stiring to combine all ingredients well.
Drop by rounded spoonfuls onto parchment covered cookie sheet.
Bake 375 13-15 min or until firm. Do not over bake, or risk dry cookies Bake all cookies before making frosting.
For Frosting, combine butter, b. sugar, and milk in saucepan bring to boil over medium heat stirring constantly. Boil 3 minutes.
Remove from heat and add maple and vanilla flavorings- do not add while on heat!
Cool slightly, beat enough powdered sugar in to achieve spreadable consistancy. Icing will thicken and harden as it cools, so work quickly to top cookies with frosting while it is warm.
Berry Citrus Cake


Ingredients:
all-purpose flour, baking powder, salt, egg, sugar, fresh lemon zest, orange zest, vanilla extract, boiling water, strawberry, raspberries

Directions:
Preheat oven to 325 F or 165 C and grease baking pan with butter. (I use a 10 inch cake tin or ring].
Sift flour, baking powder and salt into a bowl and mix thoroughly. Set aside.
In a large bowl beat the egg yolks and whole egg together until they are light in colour and slightly thickened. Sift in sugar gradually beating well after each addition.
Add lemon zest, orange zest, orange juice and vanilla extract to egg mixture and fold in gently. Gradually add flour etc from bowl set aside, folding after each addition. Mixture will thicken. Add boiling water all at once and fold in quickly mixing well. Add berries and mix well. Pour batter into greased tin.
Bake for 60 minutes Turn cake out onto a plate or wire rack after removing it from over and allow to cool. If you like you can dust the top of the cake with powder sugar.
You can turn the cake out on a plate and put a piece of bread or paper towel on top of it then cover with cling film or saran wrap. I find that this keeps the cake nice and moist, even around the edges.
Quick Lemon Poppy Seed Muffins
Category: bread
By horsephoto

Lemony lemon poppy seed muffins with a sweet glaze.

Ingredients:
⅔ cup white sugar
½ cup vegetable oil
2  eggs
2  lemons, zested
1 ⅓ cups all-purpose flour
2 tablespoons poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
⅔ cup confectioners' sugar
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 10 muffin cups or line with paper muffin liners. Beat sugar and oil together in a bowl with an electric mixer. Add eggs and lemon zest; beat until smooth. Stir flour, poppy seeds, baking powder, and salt together in bowl; gradually beat into the sugar mixture alternately with buttermilk and 2 tablespoons lemon juice until you achieve a smooth batter. Stir vanilla extract into the batter; pour into prepared muffin tins. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes. Cool muffins in pans for a few minutes before moving to a wire rack to cool completely. Stir confectioners' sugar and 2 tablespoons lemon juice together in a bowl; drizzle over tops of cooled muffins.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 10 muffins

Calories: 270.9
Fat: 12.8 g
Saturated fat: 2.2 g
Carbohydrates: 36.2 g
Sugars: 22.7 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 33.2 mg
Sodium: 133 mg
Mushroom Soup Smothered Chicken Breasts


Ingredients:
chicken breasts, olive oil, garlic, red onion, mushrooms, water, salt, pepper, basil, cayenne pepper

Directions:
Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
Cook until chicken is done--time will vary depending on size of chicken breasts.
Serve chicken with sauce.
***Sauce is good on stuffing and mashed potatoes.
Piri Piri Chicken
Category: world-cuisine
By Buckwheat Queen

Chicken is marinated in a spicy piri piri pepper sauce, then grilled for this simple but flavorful African-inspired recipe. I like to serve this with a cool yogurt sauce and fonio pilaf.

Ingredients:
10  African bird's eye chile peppers
1 bunch cilantro
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons white vinegar
2  limes, juiced
1 teaspoon salt, or to taste
1 teaspoon fresh ground black pepper, or to taste
1  chicken breast, cut in half
2  chicken leg quarters with skin

Directions:
Use rubber gloves to mince the chiles and place into a mixing bowl. Add cilantro, garlic, vegetable oil, vinegar, lime juice, salt, and black pepper. Mix piri piri sauce well. Place chicken breasts and legs into a resealable plastic bag. Pour in piri piri sauce, seal the bag, and shake gently to completely cover chicken. Put the bag in the refrigerator to marinate at least 4 hours. Remove bag from the refrigerator about 30 minutes before cooking to allow chicken to come to room temperature. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag; discard bag and cilantro. Cook chicken on the preheated grill, rotating as necessary to cook evenly, until juices run clear and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C), about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 5 hrs 5 mins
Yields: 2 servings

Calories: 500.9
Fat: 28.1 g
Saturated fat: 6 g
Carbohydrates: 6.3 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 54.3 g
Cholesterol: 175.2 mg
Sodium: 1345.1 mg
Pork and Beans Bread


Ingredients:
eggs, all-purpose flour, white sugar, ground cinnamon, salt, vanilla extract, baking soda, baking powder, walnuts

Directions:
Preheat oven to 325 degrees F.
Grease and flour two 9 x 5 x 3 inch pans.
Puree undrained pork and beans in a blender or food processor, or with mixer.
In a large bowl, combine eggs, flour, sugar, salt, oil, cinnamon, vanilla, baking powder and soda. Mix well.
Gently fold in nuts and pureed pork and beans.
Divide batter into pans evenly.
Bake for 60 minutes, or until bread tests done.
Grilled Chocolate-Raspberry Burritos


Ingredients:
8-inch flour tortillas, fresh raspberry, butter, sugar, cinnamon

Directions:
Stack tortillas and place in foil.
Place over heat, turning occasionally until tortillas are warm and pliable.
Remove and separate.
Sprinkle each with chips and berries in the center.
Fold in sides and roll up.
Brush with half the melted butter.
Place each on rack over heat, cover and grill about 3 minutes til grill marks show and chocolate is melted, turning at least once.
Transfer to serving dish and brush with remaining butter.
Combine sugar and cinnamon and sprinkle over burritos.
Serve immediately with ice cream if desired.
Green Beans With Horseradish


Ingredients:
frozen green beans, butter, horseradish

Directions:
Cook green beans according to package directions., Combine green beans, with remaining ingredients., Mix well., Serve hot with salt and pepper to taste.
Cosmopolitan
Category: drinks
By Goldie

This is a civil cocktail mon cherie!

Ingredients:
1 (1.5 fluid ounce) jigger vodka
½ fluid ounce cointreau
1 teaspoon fresh lime juice
1 ½ fluid ounces cranberry juice
1 twist lime zest, garnish

Directions:
Pour all the ingredients into a shaker with lots of ice. Shake vigorously for several seconds and strain into a cocktail glass. Garnish with a lime twist.

Prep time: 3 mins
Total time: 3 mins
Yields: 1 serving

Calories: 174
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 13.3 g
Sugars: 11.4 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 2.5 mg
Trout Amandine, Steamed Asparagus and New Potatoes


Ingredients:
small red potatoes, asparagus spears, fresh chives, olive oil, trout fillets, egg, milk, flour, butter, fresh flat-leaf parsley, lemon

Directions:
Turn oven on a low setting (like 170 - 200 degrees F] and rest an oven-proof platter on the oven rack.
VEGGIES:
Get a deep pot of salted water to the boiling point and add the potatoes. Cook for about 12 minutes, or until fork tender .
Trim the tough ends off of the asparagus and put in a colander and rest the colander on top of the potato pot and cover. Do this the last 5 or 6 minutes that the potatoes are cooking, and the asparagus will steam at the same time.
The potatoes will be just about done when the last of your trout is going into the skillet (see below]. When the potatoes are tender, take a minute to drain them and return them to the warm pot. Leave asparagus covered and set aside. Dress potatoes with chives, a drizzle of olive oil and a little salt. Leave in warm pot until trout is on the table, then transfer to a serving bowl.
TROUT:
Heat a large skillet over medium heat. Combine egg and milk in a pie tin and beat with a fork. Place a cup of flour in a second pie tin and season well with salt and sparingly with pepper. Coat the trout fillets in egg and milk mixture, then in seasoned flour. Put fillets on a plate until all of them are dredged and ready to be cooked.
To the skillet add 1/2 T olive oil and 1 1/2 T butter. When butter foams, add trout and gently saute 4 fillets for 2 to 3 minutes on each side, until golden. Transfer trout to the warm platter in the oven. Return the pan to the stove and add remaining oil and 1 1/2 T butter and saute rest of the trout. When all of the trout is cooked and added to the serving platter, add last T of butter to the pan. When the butter melts, add almonds and brown them until lightly golden, 1 to 2 minutes.
Remove trout from oven and pour almonds over the platter. Garnsih with chopped parsley, lemon wedges and steamed asparagus spears. Serve the potatoes alongside.
Zucchini Coconut Loaf
Category: bread
By Carol

This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.

Ingredients:
1  egg
½ cup vegetable oil
1 cup white sugar
1 cup grated zucchini
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup flaked coconut
½ cup chopped walnuts
½ cup currants

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain. In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla. In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 -9x5x3 inch loaf

Calories: 274.4
Fat: 13.9 g
Saturated fat: 2.5 g
Carbohydrates: 35.9 g
Sugars: 22.2 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 15.5 mg
Sodium: 238.6 mg
Baby's Millionaire Pie


Ingredients:
cream cheese, sugar, crushed pineapple, coconut, pecans, Cool Whip Lite

Directions:
Cream together the cream cheese and sugar with electric mixer; let the mixer run on high for 3-4 minutes.
Stir pineapple into cream cheese mixture.  Stir in coconut and pecans.  Mix well.
Carefully fold in 3/4 of Cool Whip.
Fill pie crust with mixture.  Top with remaining Cool Whip.
Chill for several hours.
Baked Potato


Ingredients:
potato, cheddar cheese, cottage cheese, tuna in water, sweetcorn, butter, ham, cheddar cheese

Directions:
Bake potato as you would a normal baked potato., Cut open slightly in 4 different directions, 4 triangle shapes., Fill with topping and enjoy.
Crazy Delicious Blueberry Pancakes


Ingredients:
all-purpose flour, baking powder, salt, sugar, eggs, butter, milk, blueberries

Directions:
In a large bowl, combine the flour, baking powder, salt, and sugar.
In a medium bowl, lightly beat the eggs then whisk them into the flour mixture.
Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little cooking spray to prevent the pancakes from sticking.
Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake.
Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each.
Drop 7 or 8 blueberries on each pancake.
Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F] oven until all the batter has been cooked.
Beef in Red Wine


Ingredients:
olive oil, onions, garlic cloves, dried oregano, red wine, chopped tomatoes

Directions:
Heat athe oil in a pan.
Fry steak for 2 mins  until brown.
Remove steak to a plate then throw the onions and garlic and oregano into the pan. Fry for 5 minutes until starting to turn golden.
Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Return the meat to the pan with any juices, then simmer for a few minutes to reheat.
I like to serve this with a herb mash or rice.
Pineapple Tomatillo Salsa


Ingredients:
garlic cloves, fresh ginger, bell peppers, pineapple, sweet onions, pepper, habaneros, limes, bottled lemon juice, white vinegar, salt, ground cumin, basil, parsley, brown sugar

Directions:
Place metal blade in food processor. While running drop in the cloves of garlic, ginger, lime meat and zest, chipotle and ghost pepper.
Add 1/2 the tomatillos pulsing to puree. Add to pot when processor is full. Continue to puree the rest of the tomatillos, peppers, onions and pineapple. Do leave some chunks. Add all the ingredients to a large pot bring to a boil and cook over medium heat stirring to prevent burning and circulate the heat. Cook 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch head space.
Wipe rims, center lids and screw on band to fingertip tight.
Place jars in canner with boiling water, cover and bring back to a boil.
Process for 15 minutes in a boiling water canner.
Turn off heat, remove lid of canner and let jars sit for 5 additional minutes. Remove jars, cool, label and store.
Use in 1 year.
Store opened jars in the refrigerator.
Optional: You can add yellow or green food coloring to accent the pineapple or the tomatillos.
Pear Streusel Pie


Ingredients:
pears, sugar, lemon juice, butter, salt, mace, cornstarch, water, brown sugar, flour, coconut, butter

Directions:
Combine pear slices, sugar, lemon juice, butter, salt and mace in a saucepan.  Cook over medium heat for 8 minutes.
Lift pears out with a slotted spoon and place in pie shell.
In a small bowl mix cornstarch and water until smooth.  Add to mixture in saucepan.  Cook, stirring until thick.
Pour mixture over pears and place pie on a baking sheet.  Bake 350 degrees for 30 minutes.
Mix strusel topping with a fork until crumbly.  Sprinkle on top of pie and bake an additional 10 minutes until lightly browned.
Hot and Spicy Cocktail Nuts


Ingredients:
butter, Worcestershire sauce, paprika, salt, garlic powder, onion powder, black pepper, cayenne powder

Directions:
Melt the butter in a large heavy skillet over low heat.  Add the worcestershire sauce, paprika, hot pepper sauce, salt, garlic powder, onion powder, black pepper and cayenne.  Mix well.
Add the nuts and toss well to coat.  Cook for 20-25 minutes on low heat, stirring frequently, until the nuts are lightly toasted.  Drain on paper towels and serve hot, or store in an airtight container at room temperature until ready to serve.
Crock Pot Caraway Beef Roast


Ingredients:
onion, ketchup, water, instant beef bouillon, Worcestershire sauce, caraway seeds, cider vinegar, brown sugar, pepper, bay leaves, sauerkraut

Directions:
Place beef roast in crock pot; top with the chopped onion.
In a small bowl, whisk together remaining ingredients; pour over the roast. **If using the sauerkraut, just pour it over top.**.
Cover and cook on low for about 8 hours or until done.
Remove the bay leaves.  Allow to sit for 10-15 minutes before slicing.
Almond Joy Latte


Ingredients:
"milk"

Directions:
Combine all ingredients in a 12 oz mug., Mix thoroughly.
Zucchini Summer Soup
Category: soups-stews-and-chili
By Elizabeth

This soup can be served hot or cold, and is great to use up those giant zucchinis from the garden! This soup can easily be adjusted to your personal tastes.  If you want a thicker soup you can cut back on the tomatoes and add a little more zucchini. Serve with Parmesan cheese.

Ingredients:
1 extra large zucchini, cubed
2 teaspoons salt
4  roma (plum) tomatoes, chopped
1 (14.5 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 cup water, or as needed
1 (32 ounce) can chicken broth
¼ cup white sugar
2 ½ tablespoons olive oil
2 cloves garlic, minced
1  sweet onion, chopped
1 large green bell pepper, chopped
1 tablespoon lemon juice
3 tablespoons chopped fresh dill
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
3 tablespoons grated Parmesan cheese
salt and pepper to taste

Directions:
Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes. Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth. Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally. Meanwhile, heat olive oil in a skillet over medium heat.  Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop. Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley.  Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste.  Simmer an additional five minutes. Let stand for ten minutes before serving.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 157.1
Fat: 5.6 g
Saturated fat: 1 g
Carbohydrates: 24.9 g
Sugars: 17.1 g
Dietary fiber: 4.2 g
Protein: 5.3 g
Cholesterol: 4.4 mg
Sodium: 1603.8 mg
Korean Scallion Pancakes -- Pa Jun


Ingredients:
eggs, water, scallions, carrot, zucchini, soy sauce, water, rice vinegar, fresh ginger, red pepper flakes, granulated sugar

Directions:
In a medium-sized bowl, whisk the flour, eggs and 1 tablespoon of the oil with the water until a smooth batter is formed. Stir in the scallions, carrot, and zucchini and mix to combine. Chill in the refrigerator for 30 minutes to allow the rice flour to swell.
Coat the bottom of an 8-inch nonstick skillet with the remaining oil. Set over medium heat. When the pan is hot, ladle in about a quarter of the batter and spread it out into a circle, tilting the pan slightly to spread it evenly. Cook for about 8 minutes, or until the bottom is browned and you see holes in the pancake. With a spatula, flip the pancake and press firmly on the top to squeeze out any remaining batter that is not cooked.
Cook for another 8 minutes, or until the batter is cooked thoroughly and the pancake is browned. Repeat with the remaining batter.
In a small bowl, whisk together the soy sauce, water, vinegar, ginger, red pepper flakes and sugar.
Cut the pancakes into small triangles and serve with the dipping sauce.
Oatmeal Kiss Cookies


Ingredients:
butter, shortening, sugar, brown sugar, eggs, flour, baking soda, salt, quick-cooking oats

Directions:
Preheat oven to 375°F.
In a mixing bowl, cream the butter, shortening and sugars.
Add eggs, one at a time, beating well after each addition.
Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in oats and nuts.
Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets.
Bake for 10-12 minutes or until lightly browned.
Immediately press a chocolate kiss in the center of each cookie.
Remove to wire racks.
Hot Artichoke Spinach Dip
Category: appetizers-and-snacks
By Sherrie D.

This is a warm delicious dip...but it's very rich! Serve warm with tortilla chips. Garnish with extra sour cream and salsa if you like.

Ingredients:
1 (14 ounce) can artichoke hearts, drained
⅓ cup grated Romano cheese
¼ cup grated Parmesan cheese
½ teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
⅓ cup heavy cream
½ cup sour cream
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic . Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 cups

Calories: 81.8
Fat: 6 g
Saturated fat: 3.6 g
Carbohydrates: 3.1 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 19.2 mg
Sodium: 202.7 mg
Unknownchef86's Poor Man's Mocha


Ingredients:
"milk"

Directions:
Empty the hot chocolate mix into the cup and add the milk; stir together until blended and smooth.
Continue to stir while pouring the coffee into the cup; stir thoroughly to blend. Add more milk if desired.
Top with whipped cream (if desired] and enjoy!
Honeyed Citrus Chicken


Ingredients:
whole chickens, cider vinegar, honey, fresh tarragon, oranges, fresh tarragon, ricotta cheese, honey

Directions:
Put chicken on cutting board with breast downward and cut through the bottom part of the chicken with shears or scissors, making sure not to cut right through to the breast bone below.
Rinse the chicken with cold water, drain, and place on a board with skin side uppermost.
Press the chicken flat – You can thread two long wooden skewers through the bird if it won’t stay flat.
Put all the marinade ingredients, except the oranges, in a heavy-duty plastic zip lock or non-metallic container and chill for 4 or more hours – Turning Occasionally.
To make the sauce, mix all the ingredients and spoon into a serving dish, cover and chill.
Transfer the chicken and marinade to a roasting pan, open out the chicken and place skin side downward.
Tuck the orange wedges around the chicken and roast in a preheated oven at 400 degrees for 25 minutes.
Turn the chicken over and roast for another 20 to 30 minutes.