Roasted Orange Rosemary Honey Glazed Chicken recipe

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Ingredients

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Nutrition Info

776.6 calories
carbohydrate: 39 g
cholesterol: 240 mg
fat: 42.3 g
fiber: 0.4 g
protein: 59.7 g
saturatedFat: 15.8 g
servingSize: -
sodium: 1074.1 mg
sugar: 37.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle chicken with salt and place in a large glass or plastic bowl.

  2. Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken, cover with plastic wrap and refrigerate at least 1 hour or overnight.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. Place chicken legs in a single layer in a roasting pan, pour orange mixture over chicken.

  5. Roast for 30 minutes in the preheated oven, reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Recipe Yield

8 servings

Recipe Note

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

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