Once all the Pesach cleaning, turning the kitchen over, cooking, and turning the kitchen back again are over, most of us are exhausted. We desperately need easy recipes for the following Shabbos. This orange glazed chicken is not only easy—aside from zesting an orange—but uses up the sweet wine you bought to make charoses (Don’t you hate it? You buy an entire bottle, but you use only a ¼ cup or so, and the rest sits in the fridge until you throw it out when you clean for Pesach the following year! Who drinks that stuff anymore, now that quality wines are available from Israel? What thrifty Jewish maven likes to throw away comestibles of any type?).
Orange Glazed Chicken
Yield: 6 or more servings
- 6 chicken leg quarters
2 oranges, 1 zested, 2 juiced
- ¼ cup sweet Kiddush wine
- 2 T. honey
- ¼ cup water
- 2 garlic cloves, thinly sliced
- Preheat oven to 400°C.
- Place chicken in a single layer in a large roasting pan.
- Combine orange zest, juice, wine, honey, garlic and ¼ cup water in a bowl, then pour over chicken.
- Reduce heat to 350°C and roast, turning and basting occasionally, for 1 hour or until chicken is cooked through and skin is golden.
- Serve chicken with pan juices.