Cranberry Orange Chicken ((Part 6 of the “BUSY Mom Cooks” recipe series))
Well, life hasn’t slowed for me and — I am guessing, based on the time of year and upcoming list of festivities I am sure we all share, you can more than relate to my state of affairs. When every other bit of life is rushed, a speedy dinner is most helpful! If I can get all of the kids to happily eat it – then it’s going on the blog!
For this recipe – you need a short list of ingredients:
- 2 lbs chicken drumsticks or wings
- 3 T “Mild & Creamy” Dijon – or your favorite mustard
- 2 scallions chopped
- 4 – 5 T Italian parsley, chopped
- 2 oranges, zested & juiced
- 1 c cranberry compote ((cranberry sauce or raspberry preserves will substitute nicely))
- salt & pepper
Combine all of the ingredients into a large mixing bowl and marinate 4 hours to overnight, refrigerated.
After the chicken is done marinating, place it ((evenly spaced)) on a parchment-lined baking sheet and into a 375° preheated oven.
Bake for 20-25 minutes, rotating half-way through baking, until cooked through & crisp.
I served the chicken with cheesy toast – which was absolutely all I had time to whip-up! The photos were honestly a stretch, ha! The kids LOVED these drumsticks ((and the toast, if you’re wondering)) even after learning there was “cranberry compote” in their dinner. Yes, this chicken dinner was a real winner – speedy & tasty! Whew! I really didn’t have time to make something that made them gag and cry.