Orange and Soy Glazed Chicken
This winter I was obsessed with chicken thighs, now it’s the whole leg. Love that dark meat flavor and if I can get a crispy skin, oh so good. And the best part is $2 for a package of 2 legs. How great is that. I stock my freezer with a pile of packages and I am set for a quick and cheap dinners as needed. With my chicken leg pile in mind I tear out a lot of recipes for chicken and this one for Orange and Soy Glazed Chicken is adapted from Fine Cooking. The original recipe is just for thighs and is cooked on top of shitake mushrooms and scallions.
2 bone-in, skin-on chicken thighs
2 bone-in, skin-on chicken drumsticks
3 baby bok choy, rinsed and cut into quarters
¼ cup low sodium soy sauce
1 tbs sugar
1 tbs dry sherry
1 tbs orange juice
¾ tsp cornstarch
2 tsp. toasted sesame seeds for garnish
Position a rack about 7 inches from the broiler and heat the oven to 450°F.
Line a cookie sheet with foil and place a broiler pan on top.
In a small bowl whisk together the orange juice and cornstarch, place bowl in microwave and heat for 2-3 minutes, whisking and checking every minute until sauce is thickened.
Arrange the bok choy on the broiler pan cut side up then put a chicken thigh and drumsticks skin side up, on top.
Bush chicken with sauce and place in oven roast for 10 minutes, brush with more sauce and roast until the edges of the chicken begin to brown and an instant read thermometer inserted in a thick part of the biggest thigh registers 165°F, about 10 minutes more.
Brush chicken with more sauce and turn the broiler to high and broil until the skin is crisp and deeply browned, 5 to 6 minutes, rotating the pan once for even browning.
Sprinkle with sesame seeds and serve.
This was pretty good. Love the easy cooking technique, the meat stayed incredibly moist and the skin was nice and crispy. The bok choy was cooked perfectly and absorbed the delicious chicken juices. The sauce was not very balance, too salty, it needed a better sweetener than sugar and OJ, maybe honey or an orange juice reduction. And a little pinch of red pepper flakes would be a great addition.
Can’t wait for the next chicken leg night.