Orange Glazed Chicken
If you want to add more gluten free recipes to your collection, Orange Glazed Chicken might be a recipe you should try. This main course has 817 calories, 32g of protein, and 66g of fat per serving. This recipe serves 4 and costs $2.83 per serving. Head to the store and pick up apricot preserves, oranges, rosemary leaves, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours. 166 people were glad they tried this recipe. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 87%, which is outstanding. If you like this recipe, take a look at these similar recipes: Orange-Glazed Chicken, Orange-Glazed Chicken, and Orange-Molasses Glazed Chicken.
Servings: 4
Ingredients:
3 tablespoons apricot preserves
5 ounces baby spinach (1 clamshell container)
4 tablespoons white or regular balsamic vinegar
4 ounces blue cheese, crumbled
4 bone-in whole chicken legs (thigh and leg), about 2 pounds total
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
7 tablespoons olive oil
2 tablespoons zest and 1 cup juice from about 2 to 3 oranges
2 oranges, cut peel and pith removed, cut into segments
2 tablespoons plus 1 teaspoon chopped rosemary leaves, divided
1/2 teaspoon salt
2/3 cup walnuts, toasted and chopped
Equipment:
bowl
oven
baking sheet
sauce pan
whisk
Cooking instruction summary:
Procedures 1 For The Chicken: In small bowl, stir orange zest, 2 tablespoons rosemary, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken in zipper lock bag and rub marinade into chicken well. Refrigerate 2 hours, turning bag occasionally. 2 Adjust oven rack to upper-middle position and preheat oven to 450°F. Place chicken on rimmed baking sheet skin side up. Roast until skin is deep golden and chicken is cooked through (175°F), about 20 minutes. 3 While chicken is roasting, make glaze: In small saucepan, bring orange juice to simmer over medium heat. Reduce orange juice to 1/2 cup, about 10 minutes. Stir in remaining teaspoon rosemary, apricot preserves, and 1/4 teaspoon salt. Cook until syrupy and reduced to about 1/3 cup. 4 When chicken is cooked, brush glaze over chicken. Increase oven heat to broil and cook just until glaze browns, 1 to 2 minutes. Transfer to serving plate and let rest 15 minutes before serving. 5 For the Spinach Salad: In medium bowl, whisk vinegar, mustard, and salt. Slowly whisk in oil until combined. Toss spinach with dressing, blue cheese, walnuts, and orange slices. Season to taste with salt and pepper. Serve chicken and salad immediately.
Step by step:
1. For The Chicken: In small bowl, stir orange zest, 2 tablespoons rosemary, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
2. Place chicken in zipper lock bag and rub marinade into chicken well. Refrigerate 2 hours, turning bag occasionally.
3. Adjust oven rack to upper-middle position and preheat oven to 450°F.
4. Place chicken on rimmed baking sheet skin side up. Roast until skin is deep golden and chicken is cooked through (175°F), about 20 minutes.
5. While chicken is roasting, make glaze: In small saucepan, bring orange juice to simmer over medium heat. Reduce orange juice to 1/2 cup, about 10 minutes. Stir in remaining teaspoon rosemary, apricot preserves, and 1/4 teaspoon salt. Cook until syrupy and reduced to about 1/3 cup.
6. When chicken is cooked, brush glaze over chicken. Increase oven heat to broil and cook just until glaze browns, 1 to 2 minutes.
7. Transfer to serving plate and let rest 15 minutes before serving.
8. For the Spinach Salad: In medium bowl, whisk vinegar, mustard, and salt. Slowly whisk in oil until combined. Toss spinach with dressing, blue cheese, walnuts, and orange slices. Season to taste with salt and pepper.
9. Serve chicken and salad immediately.
Nutrition Information:
covered percent of daily need
