Sweet and Spicy Orange Chicken with Green Beans, Carrots, and Chorizo

This whole week I have been cleaning out my pantry and refrigerator trying to get rid of half jars or condiments, pastas, rice, freezer items, etc.  So this recipe is a mess of things that turned out really really good.  I thought I made too much food but at the end of the night, my foil tray was empty and there were no leftovers. You can buy a whole chicken or chicken pieces but make sure bone-in and skin on.

Ingredients:
2 large chicken legs
2 chicken breasts
2 chicken Thighs
1/2 jar of orange marmalade
2 tsp of adobo sauce (from chipotle in adobo can)
1/2 bottle of "The Shed" Fowl Play marinade (or similar marinade with soy sauce, sugar and spices)
1 TBSP paprika
1/2 TBSP cayenne
1 TBSP white pepper
1 TBSP salt
1 TBSP oregano
1/2 TBSP cumin

Directions:
1. Marinate chicken pieces for 8 hours in Fowl Play marinade.  Just place in a ziploc bag and toss around. Lay flat in refrigerator.

2. Remove chicken from marinade and dry with paper towels.  Place in a large bowl.

3. Combine spices together and sprinkle over chicken on all sides.

4. Crinkle a large sheet of foil and then spread it out on a sheet pan.  You want it crinkled to create little nooks in the foil to help crisp the chicken a bit and get good texture on the chicken.  Spray with cooking spray.  Lay chicken flat, spread out and let come to room temperature - about 1 hour.

5. Preheat oven to 350. Cook chicken in the oven for 40 minutes untouched.

6. Remove from the oven. Crinkle, spread out, and spray new foil. Transfer chicken to new tray.

7. Combine marmalade and adobo in one bowl and heat up in microwave for 30 seconds.  Brush on chicken and then put back in the oven for 15-20 minutes or until bubbly, brown and at least 165 degrees.

Served with this, I had carrots, green beans and cayenne chorizo that I tossed in canola oil with salt, pepper, paprika and cayenne. When I put the chicken back in the oven for the last 20 minutes, I added this tray.  Both ended up being done at the same time and were delicious.

Enjoy with Spanish wine:
La Pintada
Spanish Bobal
2016
Aragon, Spain