This was a quick and easy dinner. The recipe comes from Real Simple magazine (via Zaar, of course!)Chicken with Orange and Rosemary
As usual, I didn’t exactly follow the directions, but just drizzled on the olive oil, added orange zest, orange juice, minced garlic and dried rosemary. Then I baked the chicken legs until they were cooked through, turning once or twice as they cooked so they would be well coated in the marinade/sauce.
I think this would be a great recipe to use for Once a Month Cooking. And it would be fantastic grilled!! I love orange anything and these were no exception.
I served the chicken with a mixed green salad. The dressing is a simple one from Rachael Ray. Balsamic vinegar, Dijon mustard, olive oil and salt and pepper.
I just dump the vinaigrette ingredients in a jar, put the lid on and shake shake shake! Excellent!