by Romney Steele
This is a homey roasted orange chicken that is both sweet and savory. For a sweeter version, use more marmalade or add a pinch of sugar to the saucepot towards the end. Roasting orange wedges alongside the chicken adds a nice touch and is tasty besides. Serve with saffron-scented rice.
Serves 4 to 6
• 1 (3½- to 4-pound) chicken, cut into 8 pieces
• Salt and freshly ground black pepper
• Juice of 2 oranges
• Juice of 1 lemon
• 2 cloves garlic, chopped
• 6 tablespoons Kate's Orange Marmalade
• 1 onion, halved and sliced
• Olive oil
• 1/3 cup coarsely chopped cilantro or parsley, plus more for garnish
• Balsamic vinegar
Preheat the oven to 375°F.
Place the chicken in a shallow dish and season all over with salt and pepper. Whisk the orange and lemon juice, garlic, and 4 tablespoons of the marmalade in a small bowl; pour over the chicken. Cover and refrigerate for at least 1 hour, turning the chicken over halfway through so it is well coated on both sides.
Scatter the onion on the bottom of a glass baking dish or medium casserole. Place the chicken pieces on top and pour the marinade over. Drizzle with a little olive oil and scatter with the chopped herbs. Bake for about 45 minutes, occasionally spooning the juices over the chicken as it cooks, until the thigh juices run clear when pierced with a fork. Transfer the chicken and onion to a platter and loosely cover with foil.
Pour off some of the pan juices into a small saucepot and stir in the remaining 2 tablespoons marmalade and a splash of balsamic vinegar. Bring to a simmer over medium heat; cook until it is slightly reduced and syrupy, about 5 minutes. Pour over the chicken and scatter with more fresh herbs to serve.