This chicken dish always goes down well when I make it for Boxing day or family get-togethers. The chicken is always moist and falling of the bone. A lot of the orange glaze remains in the pan but I usually thicken it with a bit of cornflour and pour over the chicken. Delicious served with rice.
I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial roasting, then reduced it to 325 until the drumsticks were done. There was a large amount of liquid in the pan that never cooked off, so I will reduce the honey, orange juice, and butter to half of what is called for the next time I make this. There would still be plenty of pan juices left for a thin gravy if desired. In the directions, I think that the butter should be melted first, then brought to room temperature. It will harden in the mixture when refrigerated, so it will be clumpy. All in all, a nice departure and a great way to use an inexpensive cut of chicken. - 07 Jan 2014 (Review from Allrecipes US | Canada)
This sounds yummy! I'm going to try boneless chicken thighs...and orange marmalade in lieu of oranges etc! - 09 Jan 2014 (Review from Allrecipes US | Canada)
Not bad,but not as good as I was hoping. - 25 Mar 2014 (Review from Allrecipes US | Canada)