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