Orange Chicken Legs with Orzo
Preparation steps
Separate chicken legs at the joints, rinse and pat dry.
Gently separate skin from the meat and place some sage leaves under the skin, season with salt and pepper.
Rinse oranges and lemon in hot water, halve lengthwise and cut into slices.
Arrange fruit slices in a greased roasting pan and spread with remaining sage leaves. Top with chicken legs and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes.
Cook pasta in plenty of boiling salted water until al dente, drain well and keep warm.
Rinse and halve bell pepper, remove seeds and ribs and dice. Rinse scallions and cut into thin rings. Combine both with pasta.
Remove legs from the roasting pan and combine citrus slices with pasta. Spread pasta in a roasting pan and top with legs. Whisk honey with 2 tablespoons of hot water and salt. Baste meat with the mixture and bake for 20 minutes more. Remove from the oven and serve.
