Orange-Glazed Chicken Legs with Spinach Salad
By Joe
Source: Serious Eats — Yvonne Ruperti, Orange Glazed Chicken.
A orange glazed chicken recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. For The Chicken: In little bowl, mix orange zest, rosemary (2 tablespoons), oil, salt (1/2 teaspoon), and pepper (1/4 teaspoon). Put chicken in zipper lock bag plus rub marinade in chicken well. Chill 2 hours, turning bag now and then. Adjust oven rack to upper-middle position and heat oven to 230°C. Put chicken on rimmed baking tray skin side up. Roast till skin is deep golden and chicken is cooked through (80°C or 79°C), around 20 minutes. Make glaze: In little saucepan, bring orange juice to simmer over a mid-sized flame while chicken is roasting. Reduce orange juice to 1/2 cup, around 10 minutes. Mix in leftover teaspoon rosemary, apricot preserves, and salt (1/4 teaspoon). Cook till syrupy and reduced to around 1/3 cup. Brush glaze over chicken when chicken is cooked. Increase oven heat to broil and cook just till glaze browns, 1 to 2 minutes (see note). Move to serving plate and leave to rest 15 minutes before serving. For this Spinach Salad: In mid-sized bowl, beat vinegar, mustard, and salt. Slowly beat in oil till everything is uniformly mixed. Toss spinach using dressing, blue cheese, walnuts, plus orange slices. Taste and add salt if it needs it with salt and pepper. Serve chicken and salad promptly.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Source of protein: 3.3 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.4 g per serving
18.8 % of the 50 g daily maximum · 37.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 747 kcal |
| Protein | 24.8 g |
| Carbohydrate | 26.8 g |
| of which sugars | 17.4 g |
| of which free sugars | 9.4 g |
| Fat | 61.6 g |
| of which saturates | 13 g |
| Fibre | 4 g |
| Salt | 1.91 g |
Protein per 100 kcal
3.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
