XXXVII: Mandarin Orange Chicken

I'm not sure if I've ever cooked any sort of chicken besides breast. I totally need to try more juicy meats.

2 chicken leg quarters
1/2 c french salad dressing
2 T reduced-sodium soy sauce
1/2 t chicken bouillon granules
1/8 t each garlic powder, ground ginger and chili powder
1 T dried minced onion
1 can (11 oz) mandarin oranges
1 T cornstarch
2 T water
1 1/2 c hot cooked long grain rice

Place chicken in an 11x7x2" baking pan lined with heavy-duty foil. In a small bowl, whisk the salad dressing, soy sauce, bouillion, garlic powder, ginger and chili powder. Brush over chicken. Sprinkle with onion.
Drain oranges, reserving juice; set oranges aside. Pour 1/4 c of the reserved juice around chicken. Cover and bake at 350* for 25 minutes. Uncover; bake 20-25 minutes longer or until a meat thermometer reads 180*.
In a small saucepan, combine the cornstarch and water until smooth. Stir in pan drippings and remaining reserved juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in oranges; cook 1 minute longer or until heated through. Serve sauce over chicken and rice.

Taken from cooking for 2.