Tom's Dark Chocolate and Orange Balsamic Roasted Chicken | Celia's Gourmet Foods Cookbook

Tom's Dark Chocolate and Orange Balsamic Roasted Chicken

POULTRY 120 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tom's Dark Chocolate and Orange Balsamic Roasted Chicken
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tom's Dark Chocolate and Orange Balsamic Roasted Chicken

Ingredients

Directions

  1. Rinse chicken and dry with paper towels. Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  2. Prepare marinade by whisking the first seven ingredients together Place all the chicken pieces and the marinade into a zipper locking bag. Seal securely and toss well to combine. Refrigerate for at least 3 hours, tossing the chicken pieces occasionally. You can refrigerate the chicken longer and even overnight if necessary but don’t go beyond 24 hours.
  3. Preheat the oven to 400 degrees F. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in oven on the middle rack for about an hour until the chicken is cooked through. Keep an eye on it; if the chicken skin begins to burn, cover with foil.
  4. When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over med-high heat and add the ½ cup of chicken stock and the juice from ½ of the orange. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
  5. Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.

Tom's Dark Chocolate and Orange Balsamic Roasted Chicken



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tom's Dark Chocolate and Orange Balsamic Roasted Chicken

Ingredients

Directions

  1. Rinse chicken and dry with paper towels. Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
  2. Prepare marinade by whisking the first seven ingredients together Place all the chicken pieces and the marinade into a zipper locking bag. Seal securely and toss well to combine. Refrigerate for at least 3 hours, tossing the chicken pieces occasionally. You can refrigerate the chicken longer and even overnight if necessary but don’t go beyond 24 hours.
  3. Preheat the oven to 400 degrees F. Transfer chicken and all the marinade into a greased or non-stick baking pan. Roast in oven on the middle rack for about an hour until the chicken is cooked through. Keep an eye on it; if the chicken skin begins to burn, cover with foil.
  4. When the chicken is done, transfer to a serving platter and tent with foil. Place the baking pan on the stove top over med-high heat and add the ½ cup of chicken stock and the juice from ½ of the orange. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
  5. Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.

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