orange and rosemary glazed chicken recipe

Print Friendly

It’s not my husband’s fault he can’t find his way around the kitchen.  He grew up with a mother who is a very willing and capable cook.  She made hot breakfasts every morning and power lunches for school.  Each night she lovingly prepared a fresh, well-balanced dinner.  Then I came along.  I met my husband in college when I was 18 and I already loved cooking for people.  I remember sophomore year my husband and his roommates fasted for Yom Kippur, as in they didn’t eat for 24 hours.  Who doesn’t love cooking for people who are ravenous??  We dated and I cooked.  We married and I cooked.  We had kids and I cooked a lot, and I was happy to do it.

I had two unusual days in a row last week where I had to work past dinner time.  I verbally clued my husband in to all the dinner possibilities using staples from the pantry and the fridge.  There was pesto, poached chicken meat, enough leftover soup for two, cooked brown rice, washed salad greens and vinaigrette in a jar.   With pasta and a can of beans in the pantry, I was sure he could come up with something.  Or so I thought.

I came home from a long day last Monday night and there it was on the kitchen counter — the take-out pizza box.  Sigh.  I don’t know what I was thinking that I could expect the poor guy to throw something together after a hard day of work that he and the three kiddos would want to eat.  I’m sure no one suffered eating pizza that night, but what would he do the next day??  I knew I needed to plan for an easy dinner that everyone would like and that my husband could handle — orange and rosemary-glazed chicken.  This is one of the simplest things you can make and so delicious.  This chicken has saved my life on busy weeknights and has delighted dinner guests alike.  Just marinate the chicken in a few ingredients ahead of time and pour everything into a casserole dish and bake.

I use all-fruit orange or kumquat preserves in the marinade, but I have used apricot, too.  Just make sure it’s all fruit without the addition of any sugar.  The preserves will be sweet enough.  I love rosemary with orange and with chicken, and I happen to have an out-of-control rosemary bush on my front lawn so I never have enough uses for it.  If you don’t have rosemary, thyme works well here, too.  The best part of this dish is the yummy, glaze-y sauce which we spoon over the chicken on the plate, but doesn’t get wasted if you serve this with something like rice or millet to sop it up.  With some steamed or roasted asparagus or sauteed spinach, someone looks like he knows a little something about something.  My hero.

5.0 from 1 reviews
Orange and Rosemary Glazed Chicken
Serves: 6
  • 2 ½ - 3 pounds bone-in, skin-on chicken pieces* (breasts cut in half), seasoned with 1 ½ teaspoons sea salt or kosher salt as soon as you get home from the market
  • 8 ounces all-fruit orange or kumquat marmalade, about ¾ cup (such as St. Dalfour or Sorrell Ridge)
  • 1 ½ Tablespoons whole grain or stone-ground mustard
  • 2 Tablespoons shoyu or wheat-free tamari
  • 2 Tablespoons unsalted butter, melted
  • 2 Tablespoons finely chopped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  1. Combine orange marmalade, mustard, shoyu, melted butter, rosemary, and pepper in a glass or nonreactive container that is just big enough to hold the chicken. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 6-8 hours, or longer if that’s more convenient.
  2. Remove chicken from the refrigerator and preheat the oven to 400 degrees. If you’re not in a rush, allow the chicken to sit out at room temperature for 30 minutes. Transfer the chicken pieces and any marinade to a baking dish, such as a 13 x 9 - inch. Bake for 45 minutes or until cooked through and browned on top. Remove from the oven and allow to sit for 10 minutes before serving, if possible.
*such as 2 breasts cut in half and 2 drumsticks


Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditShare on Google+Email this to someone

Let’s Connect!


  1. Caren Greenhouse says

    Another home run meal thanks to you! My family is really enjoying all of your recipes and they are equally easy and delicious. I actually used a meyer lemon jelly because I didn’t see orange. Also, I marinated directly in the baking dish which simplified the simple! Served with sautéed spinach and a wild rice mixture.

    • Pamela says

      Meyer lemon jelly sounds amazing! And with the rosemary, I’m sure it was perfect. The only reason I don’t marinate directly in the baking dish is because I want the chicken to really be covered in marinade. But if it worked great for you, awesome!

  2. Monica Lovell says

    We just finished another delicious meal thanks to your brilliance and hard work. Holy moly those carrots were good!! I only did half the bag and I should have done the entire bag. My daughter asked if she could have some leftover mashed potatoes (I did the cauliflower/potato ones) in her lunch tomorrow. My son could not stop stealing the potatoes out of the bowl before we were ready to eat. So, thank you once again.

  3. SweetSavoryMe says

    I’m pulling out this old favorite for Rosh Hashana, however, I’m making 12 lbs. of chicken legs and thighs (primarily thighs.) Does anything change in regard to the chicken if I cook it in a glass 9 x 13, or can I cook it in my Oneida roasting pan (14 x 16’ish?)

    Please offer any suggestions. I’m also making the apple spice cake and sadly, I get very stressed when I cook.

    Thank you always for everything you do.

    (P.S. My mom is always complaining that I don’t brown the chicken enough. Yours looks perfect. Wish me look- tough crowd.)

    • Pamela says

      Shoot! Just seeing this now. Sorry! No browning necessary with this recipe. It browns nicely on its on with the glaze. The trick is just not crowding the pan too much or leaving it too empty. Try to simulate the baking dish in the images. How it worked out for you!

  4. says

    Hi Pamela!,
    I’m making chicken for a crowd next week and I think I’ll make this – easy and delicious. I’m going to make a practice batch for the family tonight. I’m dying for your spinach and quinoa salad w/feta – even though it doesn’t really “go” with this we’re having it anyway!

  5. Tracy says

    Will the chicken have more flavor if you marinate it for a few hours before? Or is it not necessary? Im making it for Shabbat Dinner tonight!!

  6. says

    Pamela this was hands-down the easiest and most delicious chicken dishes I’ve ever made (this and your no-fail roast chicken!) and will definitely stay in rotation at my house. i served it at a dinner party for out of town friends and they all flipped for it. thank you for giving us all such amazing, healthy and tasty recipes you are a kitchen hero!

  7. Lauren says

    This sounds delicious! I am wondering if it can be marinated IN the baking dish, as long as it’s glass (ex. pyrex)? Just trying to save on doing extra dishes :)

    • Pamela says

      Good question! I haven’t tried it in the slow cooker (yet), but I’m thinking it will work and taste great, but the sauce on the chicken won’t glaze the same and will likely be a little more watery. If you try it let me know. I’m thinking this is on my to-do list!

      • Kelly says

        I made it for the third time last night. It just gets better every time! And the best part… it’s sooo easy. This is definitely in the regular rotation to stay. It makes me want to try it with different marinades so I could serve it even more often. ha! Having a toddler and working full time, I’m always on the lookout for super easy/make ahead meals.

        • Pamela says

          Kelly, I’m with you on the easy/do-ahead! This recipe is one of my regulars. I have made it with thyme instead of rosemary and various, but similar, preserves such as apricot and peach. For me the best part is that everyone in my family loves this!

  8. Andrea says

    Hi – quick question…will this work without the skin and bones on the chicken? We are not a family that ‘deals well’ with the skin and bones…would prefer simple breasts bought from the store.

    Thanks! Dying to make this if it can be modified.

    • Pamela says

      Funny. Yes, you can use boneless, skinless if you prefer. You don’t have to salt the chicken as early. Just season it before you add the marinade. And you can likely get away with marinating it for less time. Bake the chicken and marinade at 400 degrees for about 20 minutes, and then broil it about 4-5 inches from the heat until you have some golden brown spots and a little more of a glaze.

  9. Cheryl Argrett says

    Oh my gosh, this is absolutely delish! My husband commented on how tender the chicken is. This dish will definitely be a staple in my house! I paired it with green beans with almonds and baked sweet potato slices with honey, lemon and extra virgin olive oil! Colorful and sooooo very tasty! BTW, I baked 2 chickens, one with kumquat and one with orange marmalade. I am surprised that I prefer the more tangy marmalade, the orange. After baking it’s not as tangy but not as mild as the kumquat. It’s perfect!

    • Pamela says

      Sounds like an amazing meal, Cheryl. Great job! I love the kumquat vs. orange marmalade comparison — that’s so something I would do!

  10. gita navid says

    Soooo easy and soooo tasty!!! Awesome quick recipe for any night of the week. I had thyme in the fridge and no rosemary, so i used thyme.

  11. Kathy says

    Family Favorite!! This is also delicious with Mark & Stephen’s Meyer Lemon Ginger Marmalade. Super easy.

    • Pamela says

      I always love hearing how people adapt recipes! I am assuming anyone can find Mark & Stephens at Grow in Manhattan Beach….


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: