Guys, I wasn’t in the mood to cook stove top. Moreover, I had to go toil to bring home the ‘bacon’. As a result, I allowed my oven to do most of the work. I did a prepping job of marinating six pieces of dark chicken parts (3 drumsticks and 3 thighs). With the drizzle of a little balsamic vinegar, the sprinkle of salt, pepper,dried basil and crushed garlic, skinless chicken parts were left to absorb all the flavors and spices for approximately 3 hours.
Oven was pre-heated at 400 degrees. On a sheet pan sprayed with Pam oil, chicken parts were placed along with apple slices and wedges of carrot. Chicken parts, apple slices and carrot were roasted for approximately 45 minutes, turning once half-way through the cooking process. The apples expelled amazing tart/sweet juices that were absorbed by the chicken.
In a small stock pot, the juice of a fresh orange along with two teaspoons of honey, splash of vinegar and soy sauce were simmered under low heat. Also, a pinch of salt and pepper were added. Chicken parts were given an extra ten minutes after they were brushed with orange and honey sauce.
Orange/honey roasted chicken was served with roasted sweet potatoes sprinkled with cinnamon plus the wedges of carrot and apple slices. The dish was a tad sweet, sour and tart which gave my taste buds loads of excitement. To say I was happy is an understatement; I was over the moon.
Guys, that’s what beautiful things are made of. If only I never had to go toiling…..