Glazed Chicken With Citrus Salad

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Photo by Paul Sirasalee
Glazed Chicken With Citrus Salad 3.4 22 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 592 calories
    • Fat 36 g
    • Sat Fat 8 g
    • Cholesterol 133 mg
    • Sodium 494 mg
    • Protein 40 g
    • Carbohydrate 29 g
    • Sugar 20 g
    • Fiber 8 g
    • Iron 3 mg
    • Calcium 58 mg

Heat oven to 475° F with a rack in the highest position.Combine the honey, orange juice, and ½ teaspoon each salt and pepper in a small bowl.Place the chicken on a foil-lined rimmed baking sheet and brush with the glaze. Roast on the top rack, basting twice with the pan juices, until an instant-read thermometer inserted in the thickest part of a leg (avoiding the bone) registers 165° F, 18 to 22 minutes.Meanwhile, combine the oranges, avocados, oil, vinegar, and ¼ teaspoon each salt and pepper in a medium bowl.Top the salad with the mint and serve alongside the chicken.

Ingredients

  1. Check 3 tablespoons honey
  2. Check 1 teaspoon fresh orange juice
  3. Check kosher salt and black pepper
  4. Check 4 chicken legs (about 21/2 pounds total)
  5. Check 2 oranges, peeled and sliced
  6. Check 2 avocados, sliced
  7. Check 1 tablespoon olive oil
  8. Check 1 tablespoon red wine vinegar
  9. Check fresh mint leaves, for serving

Directions

  1. Heat oven to 475° F with a rack in the highest position.
  2. Combine the honey, orange juice, and ½ teaspoon each salt and pepper in a small bowl.
  3. Place the chicken on a foil-lined rimmed baking sheet and brush with the glaze. Roast on the top rack, basting twice with the pan juices, until an instant-read thermometer inserted in the thickest part of a leg (avoiding the bone) registers 165° F, 18 to 22 minutes.
  4. Meanwhile, combine the oranges, avocados, oil, vinegar, and ¼ teaspoon each salt and pepper in a medium bowl.
  5. Top the salad with the mint and serve alongside the chicken.