Orange, Rosemary & Honey Chicken Leg - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

277 g/9.8 oz

Ingredients

	Metric	Imperial
Chicken Legs, Back Attached, BI, IQF,(278 g/9.8 oz)	25 each (6.95 kg)	25 each (15 lbs 5 oz)
Black Pepper, ground	15 ml	1 Tbsp
Salt, table	10 ml	2 tsp
Honey	600 ml	2 1/2 cups
Orange Juice	650 ml	2 2/3 cups
Margarine, melted	400 ml	1 2/3 cups
Garlic, minced	28 g	1 oz
Rosemary, fresh, chopped fine	25 g	1 oz

Two days before, thaw chicken quarters under refrigeration at <40'F/4'C until ready to continue. The day before marinate the chicken overnight under refrigeration at <40'F/4'C.
Sprinkle chicken with salt, black pepper and place in a 2" deep insert pan in a single layer. Prepare the marinade in a bowl: whisk together the honey, orange juice, melted margarine, finely chopped rosemary, and minced garlic. Pour orange mixture over chicken, cover with plastic wrap or lid and refrigerate at least 1 hour or overnight at <40'F/4'C.
Preheat convection oven to 325'F/165'C.
Place insert pan with chicken leg quarters and orange rosemary marinade in the oven. Roast (with no lid on) for ~50-60 minutes. Baste chicken with pan juices every ~20 minutes until chicken is a deep orange brown color, no longer pink at the bone and juices run clear. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
Serve 1 leg each with orange rosemary sauce on top.

Serve with a tossed green salad and roasted potatoes (sides not included in nutritional information).