Last week Monterey reached record highs for the month of April with weather reaching high 80's/low 90's. I know that doesn't sound so hot, but goodness most of the homes and buildings in this area don't have air conditioning systems, our apartment being one of those homes. It was toasty.
My sister was visiting, and we were originally planning on a soup dinner, but when warm weather hits you've gotta run with it. Soup was put on hold and chicken was on the menu. I knew I wanted to make something summery and citrusy, so Orange Rosemary Chicken was born. I served it with roasted veggies, a summer strawberry and spinach salad and cold watermelon slices. Yummy, right?? This was easy to whip up and can be left to marinate for several hours prior to baking (or grilling).
Orange Rosemary Chicken
- 1 lb. Chicken Legs
- 1 8oz. Bottle Orange Muscat Champagne Vineagar (from Trader Joes, but any orange or champagne vinegar will do)
- 4 Sprigs of fresh Rosemary, roughly chopped (set some aside for topping)
- 1/2 Orange, sliced (save other half to squeeze into marinade)
- 1/2 Lemon, sliced (save other half to squeeze into marinade)
- 1 T Extra Virgin Olive Oil
- 1 T Honey
- Dash of Salt & Pepper
- Salt and pepper chicken, set aside.
- In a large ziploc bag, combine vinegar, oil, honey, and squeezed orange and lemon juice. Add chicken and top with rosemary. Let marinate at least 45 min in fridge.
- Preheat oven to 375*. Arrange chicken onto baking sheet evenly spaced (I like to line mine with foil for easy clean up), making sure none of the legs are touching (this ensures even baking). Top with orange slices, lemon slices and remaining rosemary.
- Bake uncovered for 30 min, turn and bake another 20-30 min or until inside temp reaches 160*.
I can't wait to hear what you think!
Here's to warm weather.