My mom clipped this recipe out of the newspaper for us. The photo doesn’t really do it justice. This was easy and had just a few simple ingredients. And so good that Aya turned into a ravenous dog while devouring it. I threw my leftover bones on her plate and backed out of the room avoiding eye contact.
Honey-Orange Chicken with Roasted Beets
4 small beets
1 clove of garlic
1/4 tsp pepper
1/4 tsp salt
4 chicken legs, skin removedÂ (I used thighs)
1 tbsp honey
Preheat oven to 425 degrees. Cut off both end of the beets and wrap each beet in foil. Grate 1 tsp orange zest, then cut the orange in half and squeeze it’s juice into a medium bowl. Add garlic, salt, and pepper. Add chicken legs and toss to coat. Place chicken and juice on wrapped baking sheet with beets. Roast 30 to 35 minutes until beets are tender enough to pierce with a fork and the chicken is cooked through. Brush chicken with honey and roast an additional 2 minutes. Let beets cool and peel off the skins. Cut beets into quarters and serve.