Orange Glazed Chicken with Yukon Gold Potatoes

Prep Time: 15 minutes   |    Cook Time: 40 minutes   |   Total Time: 55 minutes   |   Servings: 6

Ingredients:

• 5  pounds fresh chicken leg quarters, split into drumsticks and thighs
• 3 tablespoons  Berryhill  Honey
• 2 oranges, zested and juiced
• 1 tablespoon  Burman's  Dijon Mustard
• 1 teaspoon  Stonemill  Oregano
• Stonemill  Iodized Salt and Ground Black Pepper, to taste
• 2 1/4  pounds Yukon Gold potatoes, quartered
• 2 tablespoons  Carlini  Pure Olive Oil
• 16  ounces  Season's Choice  California Medley

Directions:

1. Preheat the oven to 400°.
2. Make 3 to 4 slits into the skin of the chicken and place in a roasting pan.
3. In a small bowl, mix together the honey, orange juice (approximately 1/2 cup), 1 teaspoon of the orange zest, mustard and oregano. Season to taste with salt and pepper. Brush over the chicken.
4. Place the chicken into the oven and cook for 20 minutes.
5. Preheat a foil-lined baking sheet in the oven. In a medium bowl, toss potatoes in olive oil. Season to taste. Place potatoes on baking sheet and roast for 20 minutes.
6. Take the chicken out of the oven and arrange the potatoes around the pan, spooning any juices back over the chicken and potatoes. Place back into the oven and cook for 20 minutes.
7. Serve with California Medley, cooked per packaging instructions.

Recipe courtesy of Chef Jonathan, ALDI Test Kitchen