Oranges, lemons and beautiful spices play with the succulent chicken legs to create a winning meal.
Ingredients
- 125ml (1/2 cup) white balsamic vinegar
- 125ml (1/2 cup) golden syrup
- 8 sprigs fresh thyme
- 3 garlic cloves, coarsely chopped
- 2 oranges, rind finely grated, juiced
- 2 lemons, rind finely grated, juiced
- 1/2 cup loosely packed coarsely chopped fresh tarragon
- 20 (about 100g each) chicken lovely legs
- 2 tablespoons olive oil
- 1 orange, peeled, segmented
- Salt & freshly ground black pepper
Method
- Step 1Combine the vinegar, golden syrup, thyme, garlic, orange and lemon rind and juice, and tarragon in a jug. Divide chicken among 2 glass or ceramic bowls. Pour over vinegar mixture and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to develop the flavours.
- Step 2Preheat oven to 200°C. Drain the chicken and reserve the marinade. Heat oil in a large roasting pan over medium-high heat. Add half the chicken and cook, turning occasionally, for 4 minutes or until browned. Transfer to a plate. Repeat with remaining chicken.
- Step 3Return chicken to the roasting pan with the reserved marinade and orange segments. Cover tightly with foil. Bake in the oven for 1 hour, turning after 30 minutes and basting with pan juices.
- Step 4Remove from oven. Transfer chicken to a plate and cover with foil to keep warm. Place roasting pan over high heat and bring pan juices to the boil. Boil, uncovered, stirring occasionally, for 15 minutes or until sauce thickens.
- Step 5Taste and season with salt and pepper. Remove from heat. Serve chicken and orange segments drizzled with sauce.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1228 kj
Energy
15g
Fat Total
4g
Saturated Fat
1g
Fibre
22g
Protein
107mg
Cholesterol
108.96mg
Sodium
16g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
Allow 3 hours marinating time for the chicken. You can prepare the chicken to the end of step 1 up to 1 day ahead. Continue from step 2 up to 1 hour before guests arrive.
- Author: Ross Dobson
- Image credit: Chris Chen
- Publication: Australian Good Taste
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