HONEY-ORANGE CHICKEN LEGS WITH ROASTED BEETS

Honey-Orange Chicken Legs With Roasted Beets

by Meghan Pembleton
Special for The Republic | azcentral.com

4 small beets (about 2-inch diameter)
1 orange
1 clove garlic, minced
1/4 teaspoon each coarsely ground sea salt and black pepper
4 chicken legs, skin removed
1 tablespoon honey

Heat oven to 425 degrees. Cut off both ends of beets and wrap each beet in foil; set aside. Grate about 1 teaspoon zest from the orange, then cut the fruit in half and squeeze its juice into a medium bowl. Add garlic, salt and pepper to the bowl. Add chicken legs and toss to coat. Place chicken and wrapped beets on an ungreased baking sheet. Roast 30 to 35 minutes, until beets are tender enough to pierce with a fork and chicken is cooked through. Brush chicken with honey and roast an additional 2 minutes. Let beets cool a few minutes, then open foil and peel off skins. Cut beets in quarters and serve with the chicken.

Active time: 15 minutes.
Total time: 50 minutes.
Servings: 2.

Approximate values per serving: 349 calories, 9 g fat, 181 mg cholesterol, 48 g protein, 19 g carbohydrates, 5 g fiber, 614 mg sodium, 23 percent calories from fat.