Rating: 3.5 stars
22 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 2
  • 22 Ratings
Lindsay Hunt


Credit: Paul Sirasalee

Recipe Summary

20 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

592 calories; fat 36g; saturated fat 8g; cholesterol 133mg; sodium 494mg; protein 40g; carbohydrates 29g; sugars 20g; fiber 8g; iron 3mg; calcium 58mg.