Honey Orange Glazed Chicken

Name: Honey Orange Glazed Chicken
Prep time: 20 min
Cook time: 120 min
Total time: 200 min
Yield: 8
Ingredients: 8 large chicken legs; 1 tablespoon salt; 1 cup honey; 1 cup orange juice with pulp; 0.5 cup unsalted butter, at room temperature; 7 sprigs fresh rosemary, finely chopped; 2 oranges, zested; 2 cloves garlic, minced; ground black pepper to taste

4.4

(130)

106 Reviews

30 Photos

These honey orange glazed chicken drumsticks are always a hit when I make them for parties and Boxing Day dinners because the chicken is always fall-off-the-bone juicy. People love the glaze — they always go for seconds! You may quarter 2 chickens if you aren't able to get 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.

Submitted by Jolanta

Updated on December 4, 2024

close up view of Honey Orange Glazed Chicken legs, garnished with an orange slice and fresh rosemary on a white platter

30

Prep Time:

20 mins

Cook Time:

2 hrs

Additional Time:

1 hr

Total Time:

3 hrs 20 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

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

Directions

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).

Cook’s Note

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.

692 home cooks made it!

Nutrition Facts (per serving)

777	Calories
42g	Fat
39g	Carbs
60g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 777
% Daily Value *
Total Fat 42g	54%
Saturated Fat 16g	79%
Cholesterol 240mg	80%
Sodium 1074mg	47%
Total Carbohydrate 39g	14%
Dietary Fiber 0g	1%
Total Sugars 37g
Protein 60g	119%
Vitamin C 18mg	20%
Calcium 44mg	3%
Iron 3mg	19%
Potassium 612mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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