Chicken legs in orange glaze

Ingredients:

• 0.5 cup finely chopped yellow onion
• 1/4 cup freshly squeezed orange juice (from 1 large orange)
• 1/4 cup ketchup
• 1/4 cup orange confit
• 1/4 cup apple cider vinegar
• 2 tablespoons low-salt soy sauce
• 1 tbsp Dijon mustard
• 0.5 tsp Chinese Five Spice Powder
• 0.5 tsp paprika
• 1/4 tsp freshly ground black pepper
• 1 clove garlic, minced
• 8 skinless chicken drumsticks (about 450 g)
• Chopped fresh parsley for sprinkling

Preparation:

1. In a large zip-lock bag, combine the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon mustard, five-spice powder, paprika, black pepper, and garlic. Seal the bag and shake well. Add the chicken drumsticks to the bag. Seal and refrigerate to marinate for at least 1 hour. You can marinate overnight.
2. Preheat oven to 200°C.
3. Place the entire contents of the bag on a foil-lined baking sheet. Bake, turning the drumsticks halfway through, until the chicken is cooked through, the juices run clear, and a thermometer inserted into the thickest part of the drumstick (away from the bone) registers 160°F (71°C), about 25 minutes.
4. Transfer the chicken legs to a platter and let rest for 5 minutes, then sprinkle with parsley and serve hot.