Here's a great and cheap weeknight recipe. You can make it with any cut of bone-in chicken, but I use the extra-cheap chicken drumstick family packs. Preheat the oven to 400 and throw some rice on to cook.
1 large package chicken drumsticks
2 -3 oranges, juiced (or 3/4 c. OJ)
zest of one orange
1/4 c. vinegar, any kind
3 Tbsp. brown sugar
1 Tbsp. molasses
1 tsp. soy sauce
1 tsp. salt
1 tsp. white pepper
1/2 tsp. ground ginger
1/4 tsp. cayenne
1 pinch allspice or cloves
Combine the above to make 1 1/2 c. liquid. Add more vinegar or some broth if it's not enough. Simmer on the stove until the liquid reduces by 1/2. Taste the sauce and adjust the seasonings as necessary. Turn flame to lowest setting and whisk in:
3 Tbsp. sherry (or cold water) combined with
1 heaping Tbsp. cornstarch
Once the sauce thickens, pour it into a large bowl. Pat the chicken dry and place it in the bowl. Add:
1/2 medium red onion, finely chopped
1 medium red pepper, finely chopped (optional)
3 cloves garlic, minced
Toss the chicken, vegetables, and sauce together until the chicken is well coated. Grease a shallow baking dish and place the chicken in it, spooning the remaining sauce over it. Bake for 45 minutes (maybe less--just until chicken is cooked through) at 400, occasionally basting with the glaze. Remove the pan and then run it under the broiler for 5-8 minutes. Turn the chicken pieces and spoon sauce over, and then broil for another 5-8 minutes.
You could save time by boiling the chicken first, applying the glaze, baking for only 10-or-so minutes and then doing the broiling step.
I serve this with rice and stir-fried veggies (just veggies, garlic, soy sauce, and sesame oil). It's tasty and zingy and looks great on a plate. It's also good for potlucks and can be made with chicken wings or drummies as an appetizer.