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5 from 2 votes

Chicken À L'Orange

Published in 1961, Julia Child's cookbook, Mastering the Art of French Cooking, inspired a love of French food in the U.S. and Duck à l'Orange became a dinner party staple. This update uses chicken and marmalade for a faster and less pricey result.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: French
Servings: 4
Calories: 607kcal
Cost: $6

Ingredients

  • 8 shallots
  • 2 tbsps olive oil
  • kosher salt
  • pepper
  • 1 whole chicken
  • ½ cup orange marmalade
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh rosemary

Instructions

  • Heat oven to 425 degrees F.
  • In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
  • Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts — each halved).
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the chicken; toss to coat.
  • Place the chicken mixture in the roasting pan, nestling the pieces among the shallots.
  • Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes. 
  • Serving suggestion: Serve with fresh steamed green beans and bread.

Nutrition

Calories: 607kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 162mg | Potassium: 542mg | Fiber: 2g | Sugar: 28g | Vitamin A: 306IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg