Rosemary – Orange Glazed Chicken

Serves 4

Marinade
Grated zest & juice of 1 orange
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 tablespoon finely chopped fresh rosemary
Salt & freshly ground black pepper
One 4-pound chicken, cut into serving pieces
2 yams, peeled and cut into 1-inch dice
1 leek, white & green parts only, finely chopped
Grated zest & juice of 1 orange
3 tablespoons Harmonie White Table Wine
1 tablespoon finely chopped rosemary, plus rosemary springs for garnish

1. To make the marinade: In a small bowl, combine ingredients and mix until blended. Taste for seasoning. Place the chicken in lock-top plastic bag and pour in the marinade, turning to coat the chicken. Make sure the marinade is evenly distributed, seal the bag, and refrigerate for 30 minutes to 4 hours.

2. Preheat oven to 425 F. Place the chicken, with the marinade, in a large shallow roasting pan. Place the yams and leeks around the chicken, stirring to coat them in the marinade.

3. Roast the chicken for 1 hour to 1 hour and 10 minutes, or until it is cooked through (no pinkness remaining and the skin is brown and crispy). Transfer to a serving platter. Note: Cover with foil to keep warm.

4. To finish the sauce, place the roasting pan over medium-high heat. Add the orange zest, juice, wine and chopped rosemary and reduce the sauce, stirring for about 2 minutes, until slightly thickened. Taste for seasoning.

5. Pour the sauce over the chicken, spoon the yams and leeks around, and garnish with rosemary sprigs. Serve immediately with Harmonie White Table Wine.