Roasting is one of the most basic ways to prepare chicken. It’s as easy as washing, seasoning and baking for roughly 45 minutes. The only problem is that after a few rounds, a simply prepared roast chicken is a lot like store-bought rotisserie chicken…
It gets boring.
This recipe came of the desire to bring the humble roast chicken to the realm of sublime meal, and I feel that it worked extremely well. You can use this recipe for any type of chicken, whether it be boneless-skinless or a butterflied Cornish game hen. I just happened to have a bunch of leg quarters lying about and needed a good use for them.
- 6 chicken leg quarters
- Salt and pepper to taste
- Orange Rosemary Glaze
Method
http://cbsop.com/2007/04/25/orange-rosemary-glaze/
Wash chicken and pat dry with paper towels. Season well with salt and pepper. Arrange skin side up in a shallow baking dish and bake for approximately 45 minutes at 350°F.
Brush glaze generously over each piece of chicken and bake for an additional 15 minutes, or until glaze is set, but not yet browned.
Serve warm and enjoy.
What I would have done differently had I thought of it at the time:
Honestly, not much. Even though I only basted the skin of the chicken, every bite still had a distinct flavor of orange and rosemary. The chicken was extremely tender and juicy , with a touch of sweetness in every mouthful.
A note. If you plan to grill the chicken instead of baking it, only add the glaze to the chicken a few minutes before removing from the grill. this glaze has an extremely high sugar content and will burn rapidly over a grilling surface, which will destroy the delicate flavors.
Hi! Thanks for visiting cooking by the seat of our pants!
We're sharing hundreds of our favorite recipes, kitchen tips and favorite tools, all tested by me, Jerry Russell, and my family and friends 
My name is Jerry Russell, and I'm a blogger. Since 2007 I've been writing about food and recipes at 
{ 0 comments… add one now }