Sticky Glazed Christmas Chicken
Bone-in chicken thighs and drumsticks roast in a sticky orange, brown sugar and warm-spice glaze. Marinate ahead for the deepest flavor.
By Cookin' Kitchen
- Total: 1 hour 10 minutes
- Servings: 6 servings
Recipe
Sticky Glazed Christmas Chicken
Bone-in chicken thighs and drumsticks roast in a sticky orange, brown sugar and warm-spice glaze. Marinate ahead for the deepest flavor.
Cookin' · https://cookin.club/recipes/sticky-glazed-christmas-chicken
- Prep
- 10 minutes
- Cook
- 1 hour
- Total
- 1 hour 10 minutes
- Servings
- 6
Ingredients
For 6 servings
Chicken
Marinade
Serving and garnishes
Equipment
- Mixing jug
- Large zip-top bag
- Oven
- 2 baking trays
- Aluminum foil
- Parchment paper
- Serving platter
Instructions
Marinate the chicken
Step 1: Whisk the marinade ingredients together in a jug. Pour the marinade over the chicken in a large zip-top bag and massage to coat. Marinate for 24 hours if possible; 3 hours is the minimum, and 12 hours also works.
Cook
Step 2: Preheat the oven to 200°C/390°F (180°C fan).
Step 3: Line 2 baking trays with foil, then parchment paper.
Step 4: Arrange the chicken on the trays and pour the marinade over it. Roast for 30 minutes.
Step 5: Roast for a further 20 minutes, basting with the pan juices 2 or 3 more times, until the chicken is deep golden and sticky. The juices will be watery at first, then thicken and darken during roughly the final 10 minutes. Once they thicken, baste more frequently and generously.
Step 6: When the top tray is nearly ready, switch the tray positions: move the bottom tray to the top and the top tray underneath so the chicken finishes at the same time. The chicken should be deep golden and sticky.
Step 7: Before serving, baste the chicken again with the sticky pan juices.
Step 8: Spread leafy greens on a platter, pile the chicken on top, and decorate with orange slices or wedges.
Notes
Skin-on chicken helps the glaze caramelize, and bone-in pieces stay juicy during roasting.
If you prefer not to use a zip-top bag, marinate the chicken in a nonreactive bowl or container, increase the marinade by 50%, and toss the chicken once or twice while it marinates. Use only the recipe amount of marinade on the trays; the extra can make the glaze too liquid and salty.
If the tray juices have not thickened into a syrup after 50 minutes, move the chicken to a plate and cover it with foil. Return the empty trays to the oven until the juices reduce, then use them to glaze the chicken.
Leftovers keep in the refrigerator for 4 days and can also be frozen. Thaw frozen leftovers before reheating in the microwave or loosely covered in a 180°C/350°F oven for about 15 minutes. For make-ahead preparation, freeze the chicken with the marinade, then thaw it in the refrigerator for 24 hours before cooking.
To make orange zest curls, cut thin strips with a zester or sharp knife, twist them around the handle of a wooden spoon, and leave them for at least 15 minutes to hold their shape.
Nutrition per serving
- Calories
- 564 kcal
- Fat
- 37 g
- Saturated fat
- 10 g
- Carbohydrates
- 21 g
- Sugar
- 18 g
- Fiber
- 1 g
- Protein
- 35 g
- Sodium
- 792 mg
- Cholesterol
- 208 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs and drumsticks roast until golden beneath a sticky glaze of brown sugar, orange, vinegar and warm spices. Serve them over leafy greens with orange wedges for a festive main dish.
For the best flavor, marinate the chicken for 24 hours. The minimum marinating time is 3 hours; 12 hours also works.
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