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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.