OCC Week Four: Orange Glazed Drumsticks with Ginger Green Beans

Adapted from Real Simple's Spicy Orange-Glazed Drumsticks with Green Beans, this will go down as one of your easiest meals, ever! The green recipe we used was from Epicurious. D-lish!

Orange Glazed Drumsticks
Ingredients
: 1/4 - 1/2 cup orange marmalade
: 1 tablespoon sweet chili-garlic sauce (TJs) [This was not at all spicy. Don't be afraid to serve it to a soft palette. I actually added a side as a dipper for some of the more adventurous eaters. This little portion mixed with the marmalade will not be a problem.]
: 8 chicken drumsticks (about 2 1/2 pounds)
: kosher salt and black pepper

Directions
Heat oven to 400º F. In a small bowl, mix the marmalade and chili-garlic sauce.
Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Roast on a foil-lined baking sheet until cooked through, 35 to 40 minutes (or more), brushing with the marmalade mixture during the last 10 minutes of cooking.

Green Beans with Ginger Butter
Ingredients
: 2 pounds haricots verts or other green beans, trimmed
: 1 (3-inch-long) piece fresh ginger
: 3 tablespoons unsalted butter
: Finely grated zest from 1/2 lemon
: 1/2 teaspoon salt

Directions
Cook beans in an 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 9 minutes (depending on thickness). Drain beans in a colander and transfer to a large bowl of ice and cold water to stop cooking. Drain beans again and pat dry.
Peel ginger and halve crosswise, then thinly slice lengthwise and cut into very thin matchsticks.
Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then cook ginger, stirring, until golden, about 3 minutes.
Add beans and cook, stirring, until just heated through, about 2 minutes. Remove from heat and add zest and salt, tossing to combine.

Served with some fried rice. A hit with all (drumsticks are freebies in my house. Everyone likes them except me.).