This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Jolanta
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Sprinkle chicken with salt and place in a large glass or plastic bowl.

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  • Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.

  • Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Cook's Note

A lot of the orange glaze remains in the pan. I usually mix it into the rice or it can be strained and thickened with a bit of cornstarch and poured over the rice.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

777 calories; 42.3 g total fat; 240 mg cholesterol; 1074 mg sodium. 39 g carbohydrates; 59.7 g protein; Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2014
I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial roasting then reduced it to 325 until the drumsticks were done. There was a large amount of liquid in the pan that never cooked off so I will reduce the honey orange juice and butter to half of what is called for the next time I make this. There would still be plenty of pan juices left for a thin gravy if desired. In the directions I think that the butter should be melted first then brought to room temperature. It will harden in the mixture when refrigerated so it will be clumpy. All in all a nice departure and a great way to use an inexpensive cut of chicken. Read More
(29)

Most helpful critical review

Rating: 3 stars
03/25/2014
Not bad but not as good as I was hoping. Read More
(3)
115 Ratings
  • 5 star values: 72
  • 4 star values: 24
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
01/07/2014
I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial roasting then reduced it to 325 until the drumsticks were done. There was a large amount of liquid in the pan that never cooked off so I will reduce the honey orange juice and butter to half of what is called for the next time I make this. There would still be plenty of pan juices left for a thin gravy if desired. In the directions I think that the butter should be melted first then brought to room temperature. It will harden in the mixture when refrigerated so it will be clumpy. All in all a nice departure and a great way to use an inexpensive cut of chicken. Read More
(29)
Rating: 5 stars
01/07/2014
I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial roasting then reduced it to 325 until the drumsticks were done. There was a large amount of liquid in the pan that never cooked off so I will reduce the honey orange juice and butter to half of what is called for the next time I make this. There would still be plenty of pan juices left for a thin gravy if desired. In the directions I think that the butter should be melted first then brought to room temperature. It will harden in the mixture when refrigerated so it will be clumpy. All in all a nice departure and a great way to use an inexpensive cut of chicken. Read More
(29)
Rating: 5 stars
09/12/2016
These are my favorite types of recipes ones that can be made with things I already have on hand. I made this just as written the only change was that I only used about half the honey because that's all I had. I also used fresh squeezed juice since I didn't have any OJ but I had a bag of oranges. It took the juice of 3 big oranges. This came out so flavorful and delicious! It's definitely a keeper. Read More
(13)
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Rating: 5 stars
02/13/2014
It was delicious. I didn't use orange zest but used lemon zest. Family said it was finger licking good. Will be made for Rosh Hashannah. We did not find it too sweet at all. Use some sauce over chicken flavored rice and not a drop left. Read More
(12)
Rating: 5 stars
08/02/2015
Made with a whole roast chicken baked as any other roast chicken. Used less than half the amount of honey and used olive oil not butter. Added carrots to the roasting pan under the chicken. Tasted very good orange flavour came through beautifully in the carrots and in the gravy less potent in the chicken itself but still delicious. Keeping this one for so much flavour acheived so easily. Read More
(8)
Rating: 5 stars
01/09/2014
This sounds yummy! I'm going to try boneless chicken thighs...and orange marmalade in lieu of oranges etc! Read More
(8)
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Rating: 5 stars
12/01/2016
Made this tonight and all I can say is WOW!!! I cooked this according to the directions and the chicken browned to a beautiful caramel color. I didn't have orange zest on hand and had to sub dried rosemary for fresh but everyone was very happy with this. Thickened the juice with cornstarch in a saucepan to make a sauce for rice and that worked quite well. The only drawback was I only cooked 4 leg quarters for 4 people and I wish I had made more....everyone wanted seconds!!!!! Definitely a keeper recipe. Read More
(6)
Rating: 5 stars
02/24/2014
I cooked this for the first time today and it is awesome! My husband loves the sweetness of it! And this will be one of our favorite for dinner! I actually cooked the chicken in 350 skin down for the first 15mins then turn the skin up and cook it for another 40mins to 325 this time and rubbing the sauce on the skin every 20mins. Then I took all the juices and put some chicken broth butter flour salt and pepper and made some gravy out of it! And it is perfect dinner in and hour! Read More
(5)
Rating: 5 stars
12/15/2015
This is absolutely one of the best marinades I ever had!! I used whole chicken instead of just legs...people were begging for the recipe!! Read More
(5)
Rating: 5 stars
01/14/2015
Did lemon instead of oranges. Added ground ginger and dried thyme. LOVED it. Read More
(4)
Rating: 3 stars
03/25/2014
Not bad but not as good as I was hoping. Read More
(3)