Honey-Orange Roasted Chicken Legs

Recipe Information

Ingredients

• 2 bone-in, skin-on whole chicken legs (thigh and drumstick attached)
• ¼ cup unsalted butter (room temperature)
• 8 carrots (peeled and halved lengthwise, or quartered if large)
• 1 tsp onion powder
• ½ tsp smoked paprika
• 1 tbsp kosjer salt
• ½ tsp black pepper
• 1 tsp fresh rosemary, finely chopped (plus extra whole sprigs for garnish)
• 1 tsp fresh thyme (chopped)
• 2 tbsp honey
• 2 oranges (zested, then squeezed - about 2/3 cup)
• 1 garlic clove (minced)

Directions

1. Preheat your oven to 400°F. Pat the chicken legs completely dry with paper towels. Arrange the halved or quartered carrots in the bottom of a shallow baking dish.

2. In a small bowl, mix the softened butter with the onion powder, paprika, kosher salt, black pepper, chopped herbs, honey, orange zest, and garlic until fully combined into a smooth paste.

3. Separate the skin from the flesh of the chicken legs by working your fingers under the skin, starting at the thigh and moving toward the drumstick. Spread about half of the butter mixture directly onto the meat under the skin. Spread the remaining butter mixture over the top of the skin. Tuck a few small sprigs of fresh rosemary and thyme under the chicken.

4. Place the legs on top of the carrots in the baking dish. Roast for 30 minutes. After the initial 30 minutes, pour the fresh orange juice into the bottom of the dish (not over the crispy chicken skin). Let it roast for another 15–20 minutes, allowing the chicken legs to absorb the orange flavor as they finish cooking. The internal temperature of the thickest part of the thigh should be 175°F for the best texture.

5. Remove from the oven and let the chicken legs rest in the sauce for 10 minutes. Garnish with whole sprigs of rosemary.