Orange & Rosemary Glazed Chicken
Orange & Rosemary Glazed Chicken
Ingredients
- 2 1/2 pounds bone-in, skin-on chicken pieces, breasts cut in half
- 1 1/2 teaspoons sea salt or kosher salt
- 3/4 cup all-fruit orange, kumquat, apricot or peach marmalade
- 1 1/2 tablespoons whole-grain or stone-ground mustard
- 2 tablespoons soy sauce, or wheat-free tamari or coconut aminos
- 2 tablespoons unsalted butter, melted (or plant butter)
- 2 tablespoons fresh rosemary or thyme leaves, finely chopped
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
In a baking dish or container just large enough to hold the chicken, combine the marmalade, mustard, soy sauce, melted butter, rosemary, and pepper.
⏱️ 5 min
- 2
Add the chicken pieces to the mixture and coat them well, ensuring each piece is fully covered.
⏱️ 5 min
- 3
Cover the dish and refrigerate for 6 to 8 hours, or longer if convenient, to allow the chicken to marinate.
⏱️ 360 min
- 4
Remove the chicken from the refrigerator. If time allows, let the chicken sit at room temperature for 30 minutes before baking for more even cooking.
⏱️ 30 min
- 5
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 6
Transfer the chicken and all of the marinade to a baking dish that is just large enough to fit the chicken in a single layer.
⏱️ 5 min
- 7
Bake for 45 minutes, or until the chicken is cooked through (internal temperature of 165°F) and beautifully browned on top.
⏱️ 45 min•🌡️ 400
- 8
If possible, let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Orange & Rosemary Glazed Chicken
- 2 1/2 pounds bone-in, skin-on chicken pieces, breasts cut in half
- 1 1/2 teaspoons sea salt or kosher salt
- 3/4 cup all-fruit orange, kumquat, apricot or peach marmalade
- 1 1/2 tablespoons whole-grain or stone-ground mustard
- 2 tablespoons soy sauce, or wheat-free tamari or coconut aminos
- 2 tablespoons unsalted butter, melted (or plant butter)
- 2 tablespoons fresh rosemary or thyme leaves, finely chopped
- 1/2 teaspoon freshly ground black pepper
Instructions
- 1
In a baking dish or container just large enough to hold the chicken, combine the marmalade, mustard, soy sauce, melted butter, rosemary, and pepper.
⏱️ 5 min - 2
Add the chicken pieces to the mixture and coat them well, ensuring each piece is fully covered.
⏱️ 5 min - 3
Cover the dish and refrigerate for 6 to 8 hours, or longer if convenient, to allow the chicken to marinate.
⏱️ 360 min - 4
Remove the chicken from the refrigerator. If time allows, let the chicken sit at room temperature for 30 minutes before baking for more even cooking.
⏱️ 30 min - 5
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 6
Transfer the chicken and all of the marinade to a baking dish that is just large enough to fit the chicken in a single layer.
⏱️ 5 min - 7
Bake for 45 minutes, or until the chicken is cooked through (internal temperature of 165°F) and beautifully browned on top.
⏱️ 45 min•🌡️ 400 - 8
If possible, let the chicken rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
⏱️ 10 min