Categories: Chicken, Main Dish
Ingredients
- Marinade:
- 1 orange, zest of
- 1 orange, juice of
- 4 garlic cloves , minced
- 2 tablespoons olive oil
- 1 tablespoon white balsamic vinegar
- 1 tablespoon finely chopped fresh rosemary
- salt
- fresh ground black pepper
- Chicken:
- 1 (4 lb) chicken , cut into serving pieces
- 2 yams , peeled, and cut into 1-inch dice (about 1 lb.)
- 1 leek , white and light green parts, cleaned and finely chopped
- 1 orange, zest of
- 1 orange, juice of
- 1 tablespoon finely chopped fresh rosemary
- rosemary sprig , for garnish
Directions
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Make the marinade: in a bowl, combine the marinade ingredients; mix until blended; taste for seasoning; adjust with salt and pepper.
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Put chicken in a zip-top plastic bag; pour in marinade, turning to coat the chicken.
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Make sure the marinade is evenly distributed; seal bag, and refrigerate for 30 minutes to 4 hours.
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Preheat oven to 425°; put chicken with the marinade in a large shallow roasting pan.
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Place the yams and leek around the chicken, stirring to coat them with the marinade.
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Roast for 1 hour to 1 hour 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy.
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Transfer to a serving platter; cover with foil to keep warm.
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To finish the sauce, place the roasting pan over med-high heat; add in the orange zest, juice, and chopped rosemary; reduce the sauce, stirring, for about 2 minutes, until slightly thickened; taste for seasoning.
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Pour the sauce over the chicken; spoon the yams and leek around; garnish with rosemary sprigs; serve.