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Citrus and tarragon chicken
Citrus and tarragon chicken
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Prep Time:
5 minutes
Cook Time:
85 minutes
Total Time:
90 minutes
Citrus and aromatic spices elevate tender chicken legs into a delicious dish.
Ingredients:
  • 125ml (1/2 cup) white balsamic vinegar
  • 125ml (1/2 cup) golden syrup
  • 8 sprigs fresh thyme
  • 3 garlic cloves, coarsely chopped
  • 2 oranges, rind finely grated, juiced
  • 2 lemons, rind finely grated, juiced
  • 125.00 ml loosely packed coarsely chopped fresh tarragon
  • 20 (about 100g each) chicken lovely legs
  • 1 orange, peeled, segmented
  • Salt & freshly ground black pepper
Instructions:
  • In a jug, mix together vinegar, golden syrup, thyme, garlic, orange and lemon rind and juice, and tarragon. Divide the chicken among 2 glass or ceramic bowls. Pour the vinegar mixture over the chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours or overnight to enhance the flavors.
  • 1. Preheat your oven to 200°C. Drain the chicken while keeping the marinade aside. In a large roasting pan, heat oil over medium-high heat. Cook half of the chicken, turning occasionally, for 4 minutes until browned. Transfer to a plate. Repeat with the remaining chicken.
  • Place the marinated chicken back into the roasting pan with the orange segments. Seal tightly with foil and bake at 350°F for 1 hour, remember to flip the chicken halfway through and brush with the delicious pan juices.
  • Take the chicken out of the oven and place it on a plate, covering it with foil to maintain warmth. Put the roasting pan on high heat and bring the pan juices to a boil. Allow the sauce to thicken by boiling it uncovered for about 15 minutes, stirring occasionally.
  • Season the dish with a pinch of salt and pepper to enhance the flavors. Take it off the heat. Serve the chicken and orange segments with a delightful drizzle of sauce.

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