I really can’t get enough of roasted chicken in its very many forms. The skin gets so tantalizingly golden, and meat comes out so juicy! This one is already conveniently in pieces, and using dark meat keeps it moist, even if you happen to forget about it in the oven for a bit. I love the lightly sweet honey glaze matched with the punchy tart orange, spicy jalapeño, and smokey paprika. The blood oranges speak to winter, but the fresh herb garnish bridges the gap to spring. This chicken goes perfectly with the herbaceous farro salad that Cynthia put together!Notes: Consider your spiciness level when choosing how much jalapeño to add and whether to seed it. For the kids, I used half of a small, seeded jalapeño – the marinade seemed mildly spicy, but once cooked, I could hardly tell it was there. Keeping the seeds will dramatically increase the spiciness.
The recipe calls for blood oranges, which have a more pronounced flavor and adds pretty color for the garnish. Regular oranges work just fine too!