I came saw this fantastic spice called smoked paprika. I was asked to make some deviled eggs by my sister-in-law. I decided to try using some salmon that I had in the pantry with another one of my go-to deviled egg recipes. A big hit was the outcome.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
Ingredients
- 8 large chicken legs
- 1 tablespoon salt
- 1 cup honey
- 1 cup orange juice with pulp
- ½ cup unsalted butter, at room temperature
- 7 sprigs fresh rosemary, finely chopped
- 2 oranges, zested
- 2 cloves garlic, minced (Optional)
- ground black pepper to taste
Instructions
- Sprinkle chicken with salt and place in a large glass or plastic bowl.
- Whisk together honey, orange juice with pulp, butter, rosemary, orange zest, garlic, and pepper in a separate bowl. Pour orange mixture over chicken; cover with plastic wrap and refrigerate for at least 1 hour to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place chicken in a single layer in a roasting pan; pour orange mixture over chicken.
- Bake in the preheated oven for 30 minutes. Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C). Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read at least 165 degrees F (74 degrees C).
- I usually mix the remaining orange glaze in the pan into the rice. It can also be strained and thickened with cornstarch, then poured over the rice.
Nutrition Facts
| Calories | 777 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 240 mg |
| Dietary Fiber | 0 g |
| Protein | 60 g |
| Saturated Fat | 16 g |
| Sodium | 1074 mg |
| Sugars | 37 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Pretty tasty, but will probably use half the butter and honey next time.
Made this many times! It is always a great dinner. I get lots of compliments ❣️
We loved this! It was so easy! I made it in my roaster and it turned out so juicy and flavorful. I cut the oranges that I had used for zest into large slices and add them to the roaster as well. I will definitely make this again. Update – I made this again and it was still a hit! One of my guests wanted to drink the rest of the sauce because it was so good. (He didn’t though!)
These were absolutely delicious. I did have trouble with not being able to blend in the marinade. The butter, even though room temperature did not like the honey etc. the butter formed little clumps. As fate would have it, the night I planned this my husband decided to bring something home for supper. I ended up putting chicken and marinade in a zip lock bag and freezing it all. Three weeks later we had it and it was a winner. Had it with “homemakers” Fried Rice 1 and it was a perfect combination. Will definitely have both together again! Next time I might try melting and blending the marinade and then cooling before introducing it to the chicken and probably, once again freezing it all till ready to use.
This recipe is perfect! Easy, not too many ingredients and it tastes amazing. I started it at 400 for 30 minutes, and then turned it down to 350 for about an hour while constantly basting. Excellent with rice to soak up all the delicious sauce. Definitely making again.
We loved the combination of the sweet and rosemary! I used chicken breasts and cut them in half. I put the chicken and the sauce in the Instapot for 8 minutes. Super easy and super good! I took the chicken out and added a little tapioca flour to the sauce and put my Instapot on saute to thicken up the sauce. Really good!!
It was a bit zesty for me, I would cut the zest down by 1/3 next time.
I’ve made this many times as it’s a family favorite. The only change I make is I use boneless skinless chicken thighs instead of legs. Yesterday I made it from memory (or so I thought). As always, it was a hit. Suddenly I thought back and realized I had omitted the butter. Completely forgot to add it. Not one member of my family noticed. It made very little difference in flavor, texture, or color. I’m not sure why I even noticed I had forgotten it but I don’t plan on making this again with butter, saves on the waistline and wallet. Note: thinking back, I probably used 1/2 cup more orange juice just because I remember thinking the sauce needed to be higher up the chicken than it was.
This dish was fantastic! Made exactly as written. This made a lot of sauce. I poured it off into a sauce pan, added 1/8 of a cup of flour, pinch of salt… gravy came out silky perfect!
I made this recipe with boneless, skinless chicken thighs and it was great. I also substituted the butter with extra virgin olive oil. I put all the ingredients, including fresh rosemary in a blender. Marinated the chicken overnight and then baked it the next day for dinner.
I make this recipe all the time. Crowd pleaser. Never lets down! I sometimes cut the butter and honey in half and the flavor is just as terrific! Also I make it with bone-in thighs. Yum!!!
I altered the recipe just a bit. Started out by browning the chicken legs (drum & thigh) in a skillet for about 5 minutes on each side. Transferred them to my slow cooker and poured the sauce over the chicken. Cooked on medium heat for 4 hours. Fall off the bone tender is an understatement!! Delicious!!
I made it with chicken tenders, thickened the sauce and served it over rice. My family loved it!
My 6 year old picky eater loves this chicken. I am always happy when I find things he will eat!
I love this dish!!! I did not add salt or black pepper. I added minced garlic and whit wine!!! Mmmmmmmmmm! Definitely a thanksgiving dish!!! I will make again!!
These were a great addition to my hamburger/hotdog bbq. Such a good combination of flavors.
I made the marinade from this recipe for chicken k-bobs. I did add some Ponzu sauce to this. I cut chicken thighs into strips, marinated x 24 hours, then threaded onto the sticks. We grilled it for our 4th of July picnic. Fantastic flavor and a huge hit with everyone!
We made this for dinner for us and another couple removing all the skin from the chicken, cutting the honey by half (as recommended by others), cutting the butter by half, and using fresh Rosemary from our garden. Other than these changes, we followed the recipe and are looking forward to making it again. Very yummy recipe and we recommend it to Allrecipes’ “chefs”.
Husband thought it was only so=so. Would not be my favorite. Once refrigerated, it took on a strange flavor. Will not make again!
I liked it but I think you definitely need to make rice to put all the extra sauce on. Sauce is pretty thin. Also it’s a good idea to broil it the last few minutes. It browns it quite nicely.
I loved this! I have a lot of rosemary in my garden so this is a keeper. Just wondering: has anyone tried grilling the chicken?. Btw, I use olive oil instead of butter.