Ingredients
- 3 tablespoons O’LOVE Blood Orange Extra Virgin Olive Oil
- ¼ cup Dark Chocolate Balsamic Vinegar (Espresso Balsamic works well here, also)
- 2 tablespoons Dijon Mustard
- 2 tablespoons fresh Lemon Juice
- 3 tablespoons minced Garlic
- 1 teaspoon Salt
- ½ teaspoon freshly ground Pepper
- 4 ½ lbs Chicken, cut into pieces (you can use chicken leg quarters, a whole chicken, just cut into individual pieces like a leg, thigh, breast, etc…)
- ½ cup Chicken Stock
- Juice of ½ Orange
- Optional garnishes: Orange Zest, chopped Parsley
Instructions
- Rinse chicken and pat dry with a paper towel.
- Trim any excess skin/fat from the pieces.
- Whisk the first seven ingredients together. (the olive oil does not need to be drizzled in here, because the mustard will be the emulsifying agent).
- Add chicken into marinade and let sit in the refrigerator for 3 hours or overnight, however not longer than 24 hrs.
- Preheat the oven to 400 degrees F.
- Transfer chicken and all the marinade into a greased or non-stick baking pan.
- Roast in oven, on the middle rack, for about an hour until the chicken is cooked through. Keep an eye on it every so often; if the chicken skin begins to burn, cover with foil.
- When the chicken is done, transfer to a serving platter and tent with foil.
- Place the baking pan on the stove top over med-high heat and add the ½ cup of chicken stock and the juice from ½ of an orange. Scrape any browned bits from the bottom of the pan and reduce the sauce for about 5 minutes until it thickens.
- Spoon the sauce over the chicken pieces and garnish with the chopped parsley leaves and orange zest. Serve immediately.