Orange Rosemary Glazed Chicken Leg Quarters

Orange Rosemary Glazed Chicken Leg Quarters

6 chicken leg quarters

Salt free seasoning to taste

3 Tbsp orange marmalade

1 tps sugar

1/3 C apple juice

½ tsp dried rosemary

Heat oven to 350°F. Season chicken and place skin side up in a baking dish. Bake for 45 minutes. Combine marmalade, sugar, apple juice and rosemary in a saucepan, bring to a boil then reduce heat to low and let simmer until mixture thickens and reduces by half. Brush glaze over the chicken and bake for 10-15 minutes or until chicken is cooked through.

Roast Pork and Roasted Potatoes

Roast Pork

1 (3-4 lb.) pork roast, boneless

1 C honey

¼ C orange juice

¼ C apple juice

Black pepper to taste

1 Tbsp. brown sugar

Place pork roast in a crockpot. Combine remaining ingredients and pour over the roast. Cover and cook on low for 6-8 hours or until cooked through.  You can double this recipe for freezing half the cooked meat for another meal. To freeze- cool, slice and place in a resealable plastic bag marked with the contents. To serve- thaw and reheat in the oven or microwave.

Roasted Potatoes

2 lbs. fingerling or new potatoes, cut any large ones in half

5 cloves garlic, minced

3 Tbsp oil

2 tsp lemon juice

½ tsp thyme

Pepper and Cajun seasoning to taste

Nonstick cooking spray

Heat oven to 450°F. Spray a 9 x 13 inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine garlic, oil, lemon juice, thyme, pepper, and Cajun seasoning. Toss potatoes in bowl with seasonings until well coated. Pour potatoes into baking dish in a single layer. Bake for 25-30 minutes or until potatoes are tender when pricked with a fork.