BAKED ORANGE CHICKEN LEGS AND THIGHS

4 fryer chicken legs and thighs, 1 stick unsalted butter, 1 tablespoon chicken bouillon, 1/2 tablespoon white pepper, 1/2 tablespoon granulated garlic, 1 teaspoon ground thyme, 1/2 teaspoon ground rosemary, 1/2 teaspoon rubbed sage, 2 large eggs, beaten, 1 cup low sodium chicken broth, 2 large oranges, 1/4 cup light brown sugar, packed, 1/2 teaspoon dry mustard, 1 1/2 tablespoon flour, 1/4 teaspoon kitchen bouquet, 1 cup rice (cook rice according to the package directions, substituting 1 cup of orange instead of water), 2 teaspoons sesame seeds, 1 tablespoons minced garlic, 1 teaspoon grated ginger, 1 cup orange marmalade, 1 1/2 teaspoon red pepper flakes.

Preheat oven to 375 degrees. Get out a bowl, add the flour, chicken bouillon, pepper, garlic, thyme, rosemary, and sage, mix well, set aside.  Get out another bowl add the eggs, chicken broth, sugar, mustard, and kitchen bouquet, beat until smooth. Coat the chicken in the seasoned flour, shake off the excess, run through the egg wash mixture, coat again in the seasoned flour, set aside. Get out a cookie sheet, place the chicken pieces on the cookie sheet.  Bake the chicken for 10-minutes, baste the chicken with the egg wash mixture.  Bake another 5-minutes, turn the chicken over,  baste the chicken with the egg wash mixture, add the orange slices, bake for another 15-minutes, or until the chicken is fully cooked. When fully cooked the juices from the chicken will run clear. While the chicken is baking get out another bowl, add the minced garlic, ginger, orange marmalade, and pepper flakes, mix well set aside. When you remove the chicken from the oven dump it into a bowl, pour the orange marmalade on top and mix well.  Arrange the chicken and orange slices on a platter, sprinkle the sesame seeds on top and serve.