Orange & Red Chicken

Fresh orange juice and cayenne pepper – lovely to look at, delicious to taste.


8 boneless, skinless chicken breast halves
2 oranges
2 teaspoons cayenne pepper


Preheat oven to 400 degrees.  Place chicken in roasting pan, brush with olive oil and season with salt.  With a zester or small grater, grate the rind off the oranges and save.  Cut oranges in half and squeeze juice into a small, removing seeds.  Pour juice over chicken, sprinkle with the zest and the cayenne pepper.  Roast, covered, 25 minutes.  Remove cover and roast another 15 – 20 minutes, or until golden.  Serves 4 – 8.