Chicken À L'Orange
A budget-friendly twist on the French classic, this Chicken à l'Orange swaps duck for chicken and uses orange marmalade for a glossy, citrusy glaze that tastes like you fussed all afternoon. You didn't. Dinner's on the table in 45 minutes.
Servings: 4
Calories: 607kcal
Cost: $12–$15
Ingredients
- 8 shallots
- 2 tablespoons olive oil divided
- ¼ teaspoon kosher salt plus ¼ teaspoon more for the glaze
- ¼ teaspoon black pepper plus ¼ teaspoon more for the glaze
- 1 whole chicken cut into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts each halved)
- ½ cup orange marmalade
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh rosemary chopped
Instructions
- Heat oven to 425°F.
- In a large shallow roasting pan, toss the shallots with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Spread into an even layer.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper.
- Add the chicken pieces to the bowl and toss until every piece is fully coated in the glaze.
- Nestle the chicken pieces skin side up among the shallots in the roasting pan.
- Roast for 25 to 30 minutes, until the chicken is golden brown and a meat thermometer inserted into the thickest part reads 165°F.
- Serve with fresh steamed green beans and crusty bread.
Notes
Ask your butcher. Most grocery store butchers will cut a whole chicken into pieces at no charge. It saves time and effort. Just ask.
No whole chicken? Bone-in, skin-on thighs and drumsticks work beautifully and are often even less expensive. Cooking time remains the same.
Low-sugar marmalade works fine. Expect a slightly thinner glaze, but the flavor will still be great.
Don't skip the vinegar. It balances the sweetness of the marmalade and keeps the dish from tasting like dessert.
Dried rosemary substitution: If fresh rosemary isn't available, use 1 teaspoon dried thyme instead. Dried rosemary can turn sharp at high heat. Thyme holds up better.
Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results. Exceptional over rice the next day.
Don't crowd the pan. Pieces that overlap will steam instead of roast. Use the largest shallow pan you have, or divide between two pans if needed.
Nutrition
Calories: 607kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 308mg | Potassium: 548mg | Fiber: 2g | Sugar: 28g | Vitamin A: 309IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg
