Rosemary-Orange Glazed Chicken

Fresh rosemary and orange go so well together.

• Ready In: 1 hr 55 mins
• 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

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.