I seldom update my foodblog now (although I have been more regularly posting on fb). But this chicken recipe was a big hit, even to my hubby who usually does not like soy-sauce-rich marinades for meats. We liked it so much we have had it twice within a month.
Perfect to eat with either mashed potatoes or "hasselback" potatoes (sliced thinly except for the bottom part, drizzled with bacon fat, then sprinkled with kosher salt).
2 cups orange juice
1/2 cup soy sauce
1/4 cup maple syrup
3 tbsp fresh rosemary, chopped
2 T olive oil
5 cloves garlic, minced
1/2 tsp black pepper
4 to 5 lbs cut up chicken
arrowroot (or cornstarch) dissolved in water to thicken sauce
Combined everything in a covered 8x13 baking dish and marinate for at least 3 hours or overnight.
Bake at 400ºF for one hour. (If baking hasselback potatoes, bake them at the same time).
Take the pan out, dish out the sauce from the pan and transfer to a saucepan. (Keep the potatoes in the oven.)
Place the pan back into the oven. Meanwhile, thicken the sauce with the arrowroot-water mixture. (You may want to thicken only a little bit. You can use the rest of the marinade for stir-frying later, or re-use to marinate.)
Set the oven to low broil, baste chicken pieces with thickened sauce, broil for 2 mins, flip over, and baste the other side and broil another 2 mins.
Serve with the sauce in condiment cups for dipping chicken pieces.
(I actually also baked Honey Whole Wheat Loaf at the same time, during the last 30 mins. It takes some planning, but I had to start the dough earlier.)
If you have LEFTOVERS (though I doubt it)...shred the meat to bite size pieces. Sautee cut up veggies (ex.: bell peppers, celery, summer squash, thinly sliced carrots, etc.) in a little bit of butter or ghee. Add the chicken pieces, then pour the thickened sauce over. Instant stir-fry delight!