Hi friends! It seems strange to me that Citrus Season here in California is in the middle of winter. I tend to think of oranges and lemons as bright, summer flavors. Do you agree? We have a lengthy history of glorious weather during these “winter” months however and citrus thrive in these conditions. My favorites are Meyer Lemons and Cara Cara Oranges (figures, I like the sweet ones right?) I can’t get enough of them when I see them in the stores. Keep an eye out for an annual lemon curd recipe of some type. Until then however, these Roasted Orange Chicken Legs are bringing smiles to my kitchen!
This recipe calls for a full cup of orange juice (fresh squeezed if you can manage it!) for the marinade, along with some honey and a dash of garlic. If you’re feeling spicy, you could even add a dash or two of red pepper flakes. The best part is once everything is in the pan, dinner will be on the table in less than an hour.
