Summary

Ingredients

• 2 m. Chicken breasts, with skin and bones
• 1 red pepper (s)
• 1 green pepper (s)
• 3 medium onion (s), red
• 1 handful olives, kalamata or greque, half-dried
• 4 cloves garlic
• 500 ml orange juice (blood), freshly squeezed
• 100 ml gin
• 2 sprigs rosemary
• 8 leaves sage
• 2 tablespoons extra virgin olive oil

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Instructions

1. Fill an ovenproof baking dish with enough space for both double chicken breasts with the blood orange juice and the gin. Add the sage leaves and the peeled garlic cloves, mashed with a flat knife. Salt and pepper the washed chicken breasts and place them in the juice with the skin side down so that at least the breast meat is covered by the juice. Marinate for at least 3 hours.
2. Meanwhile, core the peppers and cut into 1.5 cm wide quarters, peel and eighth the onions, stone the olives.
3. At the end of the marinating time, remove the breasts, place the vegetables in the gin juice and place the breasts on them with the skin facing up. Now briefly pull the rosemary sprigs through olive oil (so they don`t burn in the oven immediately) and place on the breasts and press down. Salt and pepper the breasts again.
4. Heat the oven at 180 degrees on convection, then cook the chicken on the middle rack for about an hour, depending on how browned it is.
5. It goes well with rosemary potatoes and a dry red wine.