Categories: Chicken, Main Dish

Ingredients

• Marinade:
• 1 orange, zest of
• 1 orange, juice of
• 4 garlic cloves , minced
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon finely chopped fresh rosemary
• salt
• fresh ground black pepper
• Chicken:
• 1 (4 lb) chicken , cut into serving pieces
• 2 yams , peeled, and cut into 1-inch dice (about 1 lb.)
• 1 leek , white and light green parts, cleaned and finely chopped
• 1 orange, zest of
• 1 orange, juice of
• 1 tablespoon finely chopped fresh rosemary
• rosemary sprig , for garnish

Directions

1. Make the marinade: in a bowl, combine the marinade ingredients; mix until blended; taste for seasoning; adjust with salt and pepper.

2. Put chicken in a zip-top plastic bag; pour in marinade, turning to coat the chicken.

3. Make sure the marinade is evenly distributed; seal bag, and refrigerate for 30 minutes to 4 hours.

4. Preheat oven to 425°; put chicken with the marinade in a large shallow roasting pan.

5. Place the yams and leek around the chicken, stirring to coat them with the marinade.

6. Roast for 1 hour to 1 hour 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy.

7. Transfer to a serving platter; cover with foil to keep warm.

8. To finish the sauce, place the roasting pan over med-high heat; add in the orange zest, juice, and chopped rosemary; reduce the sauce, stirring, for about 2 minutes, until slightly thickened; taste for seasoning.

9. Pour the sauce over the chicken; spoon the yams and leek around; garnish with rosemary sprigs; serve.

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