Easy Orange Balsamic Chicken – the marinade does double duty in this recipe; it’s also used as the base for the sticky glaze that gets brushed on the roast chicken pieces.
One of my favorite ways to make roasted chicken pieces and one with a bit of a flavor twist is this Orange Balsamic Chicken. I love the sticky glaze and the flavor accents of the added spices.
It is pictured here with Carrot Raisin Rice Pilaf plus we served some steamed green beans and roasted carrots for an easy and fuss free weekday family dinner …or even when inviting friends for dinner over the holiday season or any time.
Originally posted December 17, 2007. Updated Oct 22, 2015.
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- 1 in whole chicken cut serving pieces and trimmed of excess fat and skin or about 3 pounds of chicken pieces
- 1 cup fresh orange juice
- 2 tsp finely grated orange zest
- ¼ cup balsamic vinegar
- ½ tsp salt
- ½ tsp freshly ground black pepper
- ½ tsp cinnamon
- ½ tsp freshly grated nutmeg
- orange marinade that was previously reserved
- 1/3 cup honey
Drop the chicken pieces into a large Ziploc bag.
Whisk together all of the ingredients in the marinade. Pour over the chicken in the Ziploc bag. Squeeze out as much air as possible and seal the Ziploc bag. Place in the refrigerator let sit for an hour or two, shaking the Ziploc bag occasionally. Don’t throw your marinade away as this will be the base for a glaze for your chicken later.
After marinating, place the chicken pieces on a rack in a roasting pan and roast, skin side up, uncovered, in a 375 degree oven for about 50-60 minutes depending on the size of the chicken pieces. After the first 25 minutes of roasting time, you can begin to brush the chicken pieces with glaze every 5-10 minutes. I like to glaze it at least 4 times.
In a small saucepan, combine the previously reserved marinade and honey.
Simmer until the volume of the liquid is reduced by half and begins to slightly thicken. Any leftover glaze can be served over the chicken or an accompanying rice side dish. If you find your glaze has thickened too much to use as a sauce, simply stir in a little orange juice to thin it out.