Roasted orange rosemary honey glazed chicken

    (92)
    3 hours 20 min

    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.


    1 person made this

    Ingredients
    Serves: 8 

    • 8 large chicken legs
    • 1 tablespoon salt
    • 230ml honey
    • 240ml orange juice with pulp
    • 115g unsalted butter, at room temperature
    • 7 sprigs fresh rosemary, finely chopped
    • 2 oranges, zested
    • 2 cloves garlic, minced (optional)
    • freshly ground black pepper to taste

    Method
    Prep:20min  ›  Cook:2hr  ›  Extra time:1hr marinating  ›  Ready in:3hr20min 

    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 cling film and refrigerate at least 1 hour or overnight.
    3. Preheat oven to 180 C / Gas 4.
    4. Place chicken legs in a single layer in a roasting tin; pour orange mixture over chicken.
    5. Roast for 30 minutes in the preheated oven; reduce temperature to 160 C / Gas 3. Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown colour and cooked through, about 90 minutes.

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    Reviews & ratings
    Average global rating:
    (92)

    Reviews in English (78)

    by
    8

    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)

    by
    4

    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)

    by
    3

    Not bad,but not as good as I was hoping.  -  25 Mar 2014  (Review from Allrecipes US | Canada)

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