Betty's Orange Maple Roasted Chicken Legs

Betty Bramanis


Be prepared to use your fingers for this one! Sticky, succulent and delicious. The orange is the dominant flavour followed by the maple and thyme. An inexpensive meal for the family, my four children love this meal.

This recipe does need marinading time. Overnight is best though a few hours will do at a pinch.


☆☆☆☆☆ 0 votes

24 Hr
1 Hr


  • ·
    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


  1. 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).
  2. 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.
  3. 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.

Printable Recipe Card

About Betty's Orange Maple Roasted Chicken Legs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Australian
Other Tag: For Kids

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