Roasted Orange Rosemary Honey Glazed Chicken Recipe - Allrecipes.com
Roasted Orange Rosemary Honey Glazed Chicken Recipe
  • READY IN 3+ hrs

Roasted Orange Rosemary Honey Glazed Chicken

Recipe by  

"This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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 plastic wrap and refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  5. Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs
  • READY IN 3 hrs 20 mins

Footnotes

  • Cook's Note
  • A lot of the orange glaze remains in the pan. I usually mix it into the rice or it can be strained and thickened with a bit of cornstarch and poured over the rice.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2014

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.

 
Most Helpful Critical Review
Mar 25, 2014

Not bad,but not as good as I was hoping.

 

11 Ratings

Jan 09, 2014

This sounds yummy! I'm going to try boneless chicken thighs...and orange marmalade in lieu of oranges etc!

 
Feb 24, 2014

I cooked this for the first time today and it is awesome! My husband loves the sweetness of it! And this will be one of our favorite for dinner! I actually cooked the chicken in 350 skin down for the first 15mins then turn the skin up and cook it for another 40mins to 325 this time and rubbing the sauce on the skin every 20mins. Then I took all the juices and put some chicken broth butter,flour salt and pepper and made some gravy out of it! And it is perfect dinner in and hour!

 
Feb 22, 2014

My whole family loved this recipe and it was great for my daughter who is allergic to just about everything! I served it with rice. It was delicious and filling.

 
Feb 18, 2014

Too sweet for my taste.

 
Feb 13, 2014

It was delicious. I didn't use orange zest ,but used lemon zest. Family said it was finger licking good. Will be made for Rosh Hashannah. We did not find it too sweet at all. Use some sauce over chicken flavored rice and not a drop left.

 
Jan 15, 2014

Too sweet for my taste.

 

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Nutrition

  • Calories
  • 777 kcal
  • 39%
  • Carbohydrates
  • 39 g
  • 13%
  • Cholesterol
  • 240 mg
  • 80%
  • Fat
  • 42.3 g
  • 65%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 59.7 g
  • 119%
  • Sodium
  • 1074 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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