Paul Sirasalee
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 475° F with a rack in the highest position.

Step 2

Combine the honey, orange juice, and ½ teaspoon each salt and pepper in a small bowl.

Step 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.

Step 4

Meanwhile, combine the oranges, avocados, oil, vinegar, and ¼ teaspoon each salt and pepper in a medium bowl.

Step 5

Top the salad with the mint and serve alongside the chicken.

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