- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: medium
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Tom's Dark Chocolate and Orange Balsamic Roasted Chicken
Ingredients
Directions
- 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.
- 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.
- 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.
- 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.
- Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.
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