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Hey, whose fault is that, guy? C'mon, orange-glazed chicken is a cinch to make, and not costly either. You can start it before a football game, and it'll be ready when the game's over (or very close).

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Take:

8-10 oz OJ concentrate, melted
2 oz soy sauce
3 tbsp orange marmalade
2 cloves garlic, finely chopped (''minced'', if you prefer)
optional -- 1 tsp marjoram leaves (fresh is better, dried is fine)
1 tbsp minced fresh ginger (or powdered ginger, or cinnamon is VERY good here)
1 large orange
1 chicken, cut into 8 pieces, excess fat trimmed

Place chicken in container with lid. Mix the OJ, soy, marmalade, garlic, and ginger (or cinnamon) and add to the chicken. Cover, and marinate chicken for 3 hours, refrigerated. Remove chicken from marinade (well, take the container out of the fridge first, of course (g!)). Do not drain. Slice the orange and retain the marinade.

Pre-heat oven to 400 degrees. While waiting for temperature, in a small saucepan, thicken remaining marinade by reducing it by 25% over medium heat.

Place orange slices at the bottom of a 13x9 baking dish. Add chicken and 2/3rds of marinade to baking dish and bake for 25-30 minutes, or until juices run clear when a breast piece is stabbed with a fork. Baste twice during cooking, using remaining marinade, about every 9-10 minutes (commercial breaks were made for basting!). Serve with sesame rice (very tasty), or your favourite cheesy potatoes. If you like, you can use the dish residue, a bit of water, dash of salt, dash of black pepper, and 1 tbsp cornstarch to make a nice little sauce for the chicken.

Note: I prefer to skin the chicken pieces (that would be BEFORE prep...LOL!); most recipes do not. Your choice.

Eat hearty!