Orange Balsamic Chicken

• 1 roasting chicken, cut-up
• 1 cup fresh orange juice
• 2 teaspoons orange zest, finely grated
• 1/2 cup balsamic vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg, finely grated
• 1/2 cup honey

1. Mix OJ, zest, balsamic vinegar, salt, pepper, cinnamon and nutmeg in a large ziplock bag. Place chicken in bag and seal. Marinade in refrigerator up to 2 hours.
2. Preheat oven to 350.
3. Remove chicken from marinade, don't throw away marinade, you will use it for the glaze.
4. Place chicken on a rack in a roasting pan and roast uncovered for 1 hour.
5. Make glaze but putting marinade and honey in a saucepan. Simmer until liquid is reduced by half and slighly thick.
6. Brush chicken pieces with glaze after 30 minutes of roasting and every 15 minutes after that.

chicken, orange juice, orange zest, balsamic vinegar, salt, pepper, cinnamon, nutmeg, honey

Taken from www.food.com/recipe/orange-balsamic-chicken-282739 (may not work)