Betty's Orange Maple Roasted Chicken Legs
This recipe does need marinading time. Overnight is best though a few hours will do at a pinch.
·4 lb (2 kilos) chicken legs
·1 cup maple syrup
·1 cup orange juice (with pulp)
·2 tablespoons melted butter
·2 teaspoons thyme
·zest of 2 oranges
·salt and pepper to taste
How to Make Betty's Orange Maple Roasted Chicken Legs
- Place all the ingredients in a LARGE zip lock back suitable for marinating. Place on a plate just in case! Pop into your fridge and marinate for at least 3 hours or longer (no more than 24 hours).
- Preheat your oven to 350oF/180oC. Open the bag and gently pour everything into a large baking tray (one that you bake a chicken or a lasagne tray. Arrange the chicken legs so they aren't overlapping. Be sure to pour all the marinade over the chicken.
- Bake for 30 minutes, remove from the oven. Turn each chicken leg over and bake for a further 30 minutes or until the chicken is well cooked and the juices run clear.