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Published on Mar 19, 2012
There's nothing I like more than dark-meat chicken with a sweet, tangy glaze. That's how this recipe made it on to my short list of favorite meals, and why I think it will make it into your dinner rotation, too. The glaze practically makes itself right in the pan, and the roasted oranges are fun to serve because you can eat them whole -- even the peels.
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.