Do you ever get home from work and you’re so tired but so hungry and you want to eat something delicious but don’t want to spend a ton of time in front of the stove? Of course you do. Because I feel that way all the time. I’ve been so bad at going grocery shopping once a week, so that means when it comes to dinner I’m either left to my own devices and forced to eat chips or I have to schlep to the grocery store (at RUSH HOUR OMG) and figure out what’s cooking.
Did this entry just turn into a rant? I totally didn’t mean for that to happen. Oops.
Anyway, the bottom line is that we all want (and, let’s be honest, deserve) to eat a delicious home cooked meal that doesn’t take endless amounts of time or energy to get on the plate. Right? Right. Well, I just might have the answer. Maybe. Ok, I do.
Orange balsamic roast chicken.
Imma let that marinate with you for a bit…Ok, good to go? Good.
This recipe calls for four ingredients (HOLY MOSES!) and takes about 20 to 25 minutes to make. It’s easy peasy and you could probably be half asleep and still pull this off. This recipe uses skin-on (no groaning! The skin gets so crispy and delicious) halved chicken legs. I know, I’m not the biggest fan of dark meat but this might have converted me. The dark meat gets coated in a tangy orange and sweetly bitter (not bitter sweet, ha) balsamic vinegar. Steam some broccoli and cook up some rice while this is roasting in the oven, and you’ve got yourself a pretty gourmet dinner. That’s so gourmet, bro.
Orange Balsamic Roast Chicken
- 4 skin-on chicken legs
- 2 oranges
- 1 tbs olive oil
- 2 tbs balsamic vinegar
- 1 tbs unsalted butter
1. Preheat the oven to 450 degrees Fahrenheit and heat olive oil in cast iron or oven-safe skillet. Season chicken legs with salt and pepper. Once skillet and oil is hot, place the chicken legs skin side down and cook for about 7 minutes or until the skin is golden brown. Meanwhile, cut one orange into wedges and the other in half.
2. Remove chicken from skillet and discard the fat. Place chicken, uncooked side down, back in the skillet with the orange wedges. Roast in the oven for about 15 minutes or until cooked through.
3. Remove chicken from the skillet again. Place skillet with oranges and balsamic vinegar on medium heat. Squeeze the juice from the halved oranges. Stir sauce and scrape up any browned bits for about 2 minutes then add butter until melted. Place chicken back in pan to coat.