Name: Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken
Ingredients: 3 tablespoons Olivia's Blood Orange Olive Oil; ¼ cup Olivia's Chocolate Balsamic Vinegar; 2 tablespoons Dijon mustard; 2 tablespoons fresh lemon juice; 3 garlic cloves (chopped); 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 4½ pounds chicken leg quarters (cut into pieces); ½ cup chicken stock; 1-2 teaspoons orange zest for garnish); 1-2 tablespoons chopped fresh parsley leaves (for garnish)

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Blood Orange EVOO and Dark Chocolate Balsamic Roasted Chicken

Ingredients

3 tablespoons Olivia's Blood Orange Olive Oil
¼ cup Olivia's Chocolate Balsamic Vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
3 garlic cloves chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
4½ pounds chicken leg quarters cut into pieces
½ cup chicken stock
1-2 teaspoons orange zest for garnish)
1-2 tablespoons chopped fresh parsley leaves for garnish

Instructions

Rinse chicken and dry with paper towels.
Trim any excess skin and visible fat from chicken pieces. Cut each leg quarter with a sharp knife separating into thigh and drumstick pieces.
Prepare marinade by whisking the first seven ingredients together (the Blood Orange EVOO, chocolate balsamic vinegar, Dijon mustard, garlic, lemon juice, salt and pepper). Since the mustard is a good emulsifier, you don’t need to stream in the blood orange olive oil; you can mix all the ingredients at once.