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.
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- 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
- 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.
- 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.
[…] Baked Orange-Rosemary Glazed Chicken […]
[…] orange-rosemary glazed chicken (would work with tofu), with millet cauliflower mash or cauliflower mashed potatoes, roasted […]
This looks like a super yummy recipe. I just want to ask – in your other post about seasoning chicken, you suggested a minimum of 2-4 hours, and then for this recipe the marination requires another 6-8 hours, is that correct? So if I don’t have time to season the chicken ahead, I basically need to start seasoning in the morning, is that correct?
It’s totally fine if you didn’t season the chicken ahead of time. Simply season the chicken with salt when you start the recipe. It will absorb the salt and marinade as it sits for 6-8 hours or whatever you have time for. The longer you marinate/season chicken, the more flavorful it will be, especially for bone-in pieces.
After reading through the reviews, I think I’ve got my answer. It seems I can try it in the Insta Pot but will need to put in oven with the glaze for the skin to brown.
Yes, exactly. Sometimes you can sear protein using the saute feature before using the pressure cooker. But it wouldn’t work in this case because of the marinade. So broiling afterwards is your best option.
Hi Pamela, I’ve made this dish several times. We love it! I have a question. Can I make using the Insta Pot?
This is the first time using my Insta Pot. I watched your Instagram story, which makes me think I can, but I want to double check.
This has been a go to for years – so simple and delish. Would love your thoughts on different marinade ideas. The orange marmalade has such a specific flavor, it would be great to mix it up a bit so I can make it more often!
If you mean what other preserves can you use, I have used peach and apricot with success!
I do not like butter. Can I substitute olive oil?looks yummy. Want to make it tomorrow.
Sure! Olive oil will work fine, but just letting you know the butter makes the chicken brown a little better and makes the glaze a little thicker. But it will still be good.
Thank you. Also using apricot preserves. All they had at Gelsons. All of the orange marmalade had way too much sugar
Apricot preserves will work just great. No all-fruit preserves at Gelson’s??
what about earth balance instead of butter or olive oil? How much would you reduce soy sauce or mustard?
Earth Balance definitely works here. Even though it contains salt, I wouldn’t worry about adjusting the soy. It’s not a significant amount.
This was so amazing!! I made it tonight for dinner and ALL of us loved it. My husband especially loved it – perfect end to a busy day. I used apricot spread and also tossed some carrot chunks around the chicken. Served with green beans and rice on the side. Like all of your many recipes that I’ve tried (and loved!), the flavors were wonderful, the prep was simple and the result was a healthy well-rounded meal. Thank you!
It’s one of my favorites. So glad it was a hit with your crew!
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.
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!
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.
Thank you for making my night, Monica. I am so happy this was a great meal for you. Your family is so lucky!!!
This recipe is a regular in our household. Pleases the family every time.
So nice to hear. Thanks, Renee!
Can this be marinated a day in advance or will it be too long ?
Yes, it can be marinated a day in advance. 🙂
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.)
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!
I want to make this, but I have no idea what side dish to cook with it..any suggestions?
I think you could serve it simple with a vegetable (steamed green beans, roasted asparagus or cauliflower) and white or brown rice or you could try something asian inspired, such as a salad with miso dressing. I have also had it with mushroom pilaf and braised greens. I hope you enjoy it!
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!
I think those recipes will go together just fine! Enjoy!
Nevermind. I just re read the recipe! Im going to marinate it now.
Great! It will turn out delicious!
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!!
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!
Thank you for that, Kate. You picked the perfect dinner party recipe — never lets me down!
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 🙂
I had the same thought myself, but by marinating in a small container, you ensure that the chicken is well-coated in marinade. In a baking dish, the marinade will be all over the place. That was my my thought process, at least!
That makes perfect sense! thanks!
That makes perfect sense! thanks!
Do you think this recipe would work in the slow cooker?
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!
Assuming this should be baked uncovered?
Correct! That way the sauce reduces and the chicken gets nice and browned. Hope you enjoy it!
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.
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!
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.
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.
Thank you! Am going to try this one soon.
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!
Sounds like an amazing meal, Cheryl. Great job! I love the kumquat vs. orange marmalade comparison — that’s so something I would do!
Any suggestions for a substitute for tamari? I don’t do soy.
Sure! Have you ever tried Coconut Aminos by Coconut Secret? It’s a great substitute for shoyu, tamari or Braggs and it’s gluten-free to boot. Check it out here: http://www.coconutsecret.com/aminos2.html
I found mine at my local Whole Foods.
Wow! Thank you! I’ll try it.
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.
I love this recipe, I made it twice
Everyone loved it!!
So nice to hear!
Great Friday night Shabbat meal!!! Thanks for sharing!
So true! Thanks, Caryn.
Sounds delicious and easy. I’m going to try it this week.
You’ll love it!
Family Favorite!! This is also delicious with Mark & Stephen’s Meyer Lemon Ginger Marmalade. Super easy.
I always love hearing how people adapt recipes! I am assuming anyone can find Mark & Stephens at Grow in Manhattan Beach….
Another yummy thing to try. Thank you!