Glazed Balsamic-Orange Chicken
Orzo tossed with olive oil, garlic, greens, toasted pine nuts, and a splash of balsamic vinegar works well with this dish. Malika Henderson, sous-chef at Carried Away, helped develop the glaze.
3/4 cup fresh orange juice
3 Tbs. dark brown sugar
2 Tbs. balsamic vinegar
2 tsp. dry mustard
1 Tbs. chopped fresh thyme
3- to 4-lb. roasting chicken, cut into pieces (or 3-1/2 lb. chicken pieces), rinsed and dried
Salt and freshly ground black pepper
Set a rack at the highest oven position. Heat the oven to 400°F. In a small saucepan, combine the orange juice and brown sugar. Boil until reduced by half. Stir in the balsamic vinegar, dry mustard, and thyme. Pour into a small, shallow bowl; mix until smooth. Dredge each chicken piece in the glaze, coating completely. Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with salt and pepper.
Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 min. Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups. Broil, basting the chicken and rotating the pan for even browning, until the chicken pieces are shiny and well browned, about 8 minutes. Drizzle the chicken with the pan drippings before serving.
nutrition information (per serving):
using 3-lb. chicken;
As is, this recipe is pretty bland, but a good base to start with. I added 1 T orange zest, 1/2 t hot pepper flakes, and 4 large garlic cloves put through a press, plus salt to taste, with the orange juice and brown sugar. I also added a little extra thyme (mainly because I had a bunch growing). I grilled the chicken and brushed the glaze on at the end. It was delicious!
This recipe lacked flavor. I will never make it again.