Rosemary-Orange Glazed Chicken |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Fresh rosemary and orange go so well together. Ingredients:
1 orange, zest of |
1 orange, juice of |
4 garlic cloves, minced |
2 tablespoons olive oil |
1 tablespoon white balsamic vinegar |
1 tablespoon finely chopped fresh rosemary |
salt |
fresh ground black pepper |
1 (4 lb) chicken, cut into serving pieces |
2 yams, peeled, and cut into 1-inch dice (about 1 lb.) |
1 leek, white and light green parts, cleaned and finely chopped |
1 orange, zest of |
1 orange, juice of |
1 tablespoon finely chopped fresh rosemary |
rosemary sprig, for garnish |
Directions:
1. Make the marinade: in a bowl, combine the marinade ingredients; mix until blended; taste for seasoning; adjust with salt and pepper.
2. Put chicken in a zip-top plastic bag; pour in marinade, turning to coat the chicken.
3. Make sure the marinade is evenly distributed; seal bag, and refrigerate for 30 minutes to 4 hours.
4. Preheat oven to 425°; put chicken with the marinade in a large shallow roasting pan.
5. Place the yams and leek around the chicken, stirring to coat them with the marinade.
6. Roast for 1 hour to 1 hour 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy.
7. Transfer to a serving platter; cover with foil to keep warm.
8. To finish the sauce, place the roasting pan over med-high heat; add in the orange zest, juice, and chopped rosemary; reduce the sauce, stirring, for about 2 minutes, until slightly thickened; taste for seasoning.
9. Pour the sauce over the chicken; spoon the yams and leek around; garnish with rosemary sprigs; serve.
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