mary berry citrus chicken

citrus chicken

Basic ingredients for citrus chicken

4 lb bone-in chicken legs
3/4 cup orange juice,
approximately 2 oranges
2 tablespoons grated zest
1 teaspoon salt
2 tablespoons freshly cracked pepper
1 teaspoon chiffonade mint leaves
1 1/2 teaspoons chiffonade basil Leaves
3 tablespoons white balsamic Vinegar
3 tablespoons minced shallots
3 tablespoons celery seeds Glaze
Glaze: 1 tablespoon olive oils
1 tablespoon minced shallots
1/2 cup orange marmalade (look out for marmalade that has small rinds), 1/4 cup sweet chili sauce,
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade.

First of all, Mix all dry and wet ingredients in a large plastic bag. Refrigerate for 6-8 hours. Preheat the oven to 350°F.
Bake the chicken for another 15-25 minutes, basting every 7 minutes. Place the chicken on a platter.
Glaze: first of all, Heat the olive oil in a small saucepan on medium heat. Once the oil has melted, add the shallots/ginger and cook for 3 minutes.
Reduce heat to low and add the rest of the ingredients. Cook the chicken for 15 minutes. After 45 minutes, brush the glaze on the chicken.