By In The Kitchen With Stefano Faita
INGREDIENTS
Olive oil, as needed
4 medium sized potatoes, cut into wedges
1 large red onion, cut into 4 to 6 wedges
8 to 12 garlic cloves, skin on, ends removed or smashed
Salt and freshly ground pepper, to taste
4 whole chicken legs
3 to 5 tbsp. honey
3 tbsp. apple cider vinegar
8 small rosemary sprigs
1 seedless orange, cut into wedges
1 tbsp. orange zest, for finishing
PREPARATION
Preheat oven to 400 degrees F. Drizzle 1 tbsp. of olive oil in a 13-inch x 9-inch baking dish.
Add potatoes, onions, garlic cloves, 1 tbsp. olive oil, and salt and pepper to baking dish. Toss to combine. Set aside.
Cut chicken legs in half to separate the thigh and the drumstick.
Add chicken pieces to a large bowl. Add salt and pepper, 3 tbsp. honey, apple cider vinegar, rosemary and orange wedges. Toss to combine. Add to baking dish.
Bake until chicken is cooked through and potatoes are tender, turning occasionally, about 45 minutes to 1 hour. For stickier chicken, drizzle with 1 to 2 tbsp. more honey before serving. Top with freshly grated orange zest.
Yield: 4 servings.