Orange Glazed Chicken
- 2 tablespoons zest and 1 cup juice from about 2 to 3 oranges
- 2 tablespoons plus 1 teaspoon chopped rosemary leaves, divided
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 4 bone-in whole chicken legs (thigh and leg), about 2 pounds total
- 3 tablespoons apricot preserves
- 4 tablespoons white or regular balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 7 tablespoons olive oil
- 5 ounces baby spinach (1 clamshell container)
- 4 ounces blue cheese, crumbled
- 2/3 cup walnuts, toasted and chopped
- 2 oranges, cut peel and pith removed, cut into segments
- This recipe is gluten-free
- Produce
- Baby spinach (5 ounces)
- Oranges (2)
- Rosemary, leaves (2 1/3 tablespoons)
- Walnuts, toasted and chopped (2/3 cup)
- Meat
- Chicken legs, bone-in whole (4)
- Condiments
- Apricot preserves (3 tablespoons)
- Balsamic vinegar, white or regular (4 tablespoons)
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (9 tablespoons)
- Salt (1/2 teaspoon)
- Drinks
- Zest and 1 cup juice from (2 tablespoons)
- Dairy
- Blue cheese (4 ounces)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 24, 2013 (3 weeks ago).
39 people saved this recipe.
