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Orange Glazed Roast Chicken with Garlic Mash

Tender roasted chicken leg glazed with citrusy orange and honey, served over buttery garlic mashed potatoes with caramelized red onions and fresh rosemary. A rustic, comforting dish perfect for cozy evenings.

Ingredients

Scale
  • 2 whole chicken legs (thigh and drumstick attached)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 2 garlic cloves, minced
  • Salt and black pepper to taste
  • Juice of 1 orange
  • 1 tablespoon orange zest
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 4 red onion wedges
  • 2 sprigs fresh rosemary
  • 2 slices fresh orange, for garnish
  • 4 medium Yukon gold potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 1/2 cup milk (or dairy-free alternative)
  • 2 tablespoons butter or olive oil
  • Salt to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
  2. In a bowl, whisk together orange juice, zest, honey, Dijon mustard, olive oil, minced garlic, rosemary, salt, and pepper.
  3. Pat chicken legs dry and place on the baking tray. Pour the glaze over the chicken and toss to coat. Add red onion wedges and rosemary sprigs to the tray.
  4. Roast for 35–40 minutes, basting occasionally, until chicken is golden, sticky, and reaches an internal temperature of 165°F (74°C).
  5. While chicken roasts, boil potatoes and garlic in salted water for 15–20 minutes or until fork-tender.
  6. Drain and mash the potatoes and garlic with milk, butter, and salt until creamy.
  7. Plate a generous scoop of garlic mashed potatoes in the center, top with a roasted chicken leg, drizzle with pan glaze, and garnish with roasted onion and orange slices.

Notes

  • For extra flavor, marinate the chicken in the glaze for 1–2 hours before roasting.
  • Use sweet potatoes for a twist on the mash.
  • Add a splash of white wine to the glaze for deeper flavor.

Nutrition

Keywords: orange glazed chicken, roast chicken, garlic mashed potatoes, comfort food, rosemary chicken