Finger lickin good!
Adapted from Kosher by Design.
4 chicken bottoms, thighs and legs separated
¾ cup marmalade OR apricot jam
½ cup orange juice
6 Tbsp dark brown sugar
1 Tbsp ground mustard
1 Tbsp corn starch
⅛ tsp nutmeg
1 orange, very thinly sliced
Wash and dry chicken pieces. Arrange in a 9x13 pan.
Combine orange marmalade or jam, orange juice, brown sugar, ground mustard, corn starch, and nutmeg. Mix well and pour over chicken.
Scatter paper-thin slices of orange over chicken, leaving some skin exposed.
Bake uncovered, in oven preheated to 375, for 1 hour and 20 minutes.