Rosemary-Orange Glazed Chicken
- Ready In:
- 1hr 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
Marinade
- 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
-
Chicken
- 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
- Make the marinade: in a bowl, combine the marinade ingredients; mix until blended; taste for seasoning; adjust with salt and pepper.
- Put chicken in a zip-top plastic bag; pour in marinade, turning to coat the chicken.
- Make sure the marinade is evenly distributed; seal bag, and refrigerate for 30 minutes to 4 hours.
- Preheat oven to 425°; put chicken with the marinade in a large shallow roasting pan.
- Place the yams and leek around the chicken, stirring to coat them with the marinade.
- 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.
- Transfer to a serving platter; cover with foil to keep warm.
- 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.
- Pour the sauce over the chicken; spoon the yams and leek around; garnish with rosemary sprigs; serve.
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