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1
Preheat oven to 450°F If using bone-on chicken, place chicken pieces bone side down in pan.
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2
Otherwise, arrange in a baking dish.
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3
In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended.
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4
Pour broth around chicken in the pan.
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5
Brush onethird of glaze over chicken pieces.
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6
Sprinkle with salt and freshly ground black pepper.
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7
Roast chicken pieces 10 minutes, then brush with half of remaining glaze.
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8
Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF.
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9
Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute.
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10
While chicken is resting, stir pan drippings over stove to thicken and reduce.
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11
You can add a little cornstarch to cold water and add to drippings if they are not thickening.
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12
When sauce is consistency that you want, add about 2 handfuls of oranges (optional).
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13
Pour over chicken and serve.
