Orange Glazed Chicken Recipe

Name: Orange Glazed Chicken Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 160 min
Yield: 4
Ingredients: 2 tablespoons zest and 1 cup juice from about 2 to 3 oranges; 2 tablespoons plus 1 teaspoon chopped rosemary leaves, divided; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 4 bone-in whole chicken legs (thigh and leg), about 2 pounds total; 3 tablespoons apricot preserves; 4 tablespoons white or regular balsamic vinegar; 2 teaspoons Dijon mustard; 1/2 teaspoon salt; 7 tablespoons olive oil; 5 ounces baby spinach (1 clamshell container); 4 ounces blue cheese, crumbled; 2/3 cup walnuts, toasted and chopped; 2 oranges, peeled and cut into supremès

Syrupy reduced orange juice is brushed onto orange and rosemary marinated chicken legs served with an orange, blue cheese, walnut, and spinach salad on the side.

January 2013

Orange Glazed Chicken Recipe

Prep 5 mins

Cook 35 mins

Active 30 mins

Marinating Time 2 hrs

Total 2 hrs 40 mins

Serves 4 servings

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For the Chicken:

2 tablespoons zest and 1 cup juice from about 2 to 3 oranges
2 tablespoons plus 1 teaspoon chopped rosemary leaves, divided
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 bone-in whole chicken legs (thigh and leg), about 2 pounds total
3 tablespoons apricot preserves

For the Spinach Salad:

4 tablespoons white or regular balsamic vinegar
2 teaspoons Dijon mustard
1/2 teaspoon salt
7 tablespoons olive oil
5 ounces baby spinach (1 clamshell container)
4 ounces blue cheese, crumbled
2/3 cup walnuts, toasted and chopped
2 oranges, peeled and cut into supremês

For The Chicken: In small bowl, stir orange zest, 2 tablespoons rosemary, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken in zipper lock bag and rub marinade into chicken well. Refrigerate 2 hours, turning bag occasionally.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Place chicken on rimmed baking sheet skin side up. Roast until skin is deep golden and chicken is cooked through (175°F or 79°C), about 20 minutes.
While chicken is roasting, make glaze: In small saucepan, bring orange juice to simmer over medium heat. Reduce orange juice to 1/2 cup, about 10 minutes. Stir in remaining teaspoon rosemary, apricot preserves, and 1/4 teaspoon salt. Cook until syrupy and reduced to about 1/3 cup.
When chicken is cooked, brush glaze over chicken. Increase oven heat to broil and cook just until glaze browns, 1 to 2 minutes (see note). Transfer to serving plate and let rest 15 minutes before serving.
For the Spinach Salad: In medium bowl, whisk vinegar, mustard, and salt. Slowly whisk in oil until combined. Toss spinach with dressing, blue cheese, walnuts, and orange slices. Season to taste with salt and pepper. Serve chicken and salad immediately.

Notes

Take care when broiling chicken. The glaze browns quickly.

Nutrition Facts (per serving)
885	Calories
57g	Fat
73g	Carbs
29g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	885
% Daily Value*
Total Fat 57g	73%
Saturated Fat 12g	62%
Cholesterol 103mg	34%
Sodium 2093mg	91%
Total Carbohydrate 73g	26%
Dietary Fiber 11g	40%
Total Sugars 47g
Protein 29g
Vitamin C 245mg	1,227%
Calcium 393mg	30%
Iron 4mg	23%
Potassium 1360mg	29%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.