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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Orange and Rosemary Glazed Chicken
Ingredients
- 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, kumquat, apricot or peach 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, or coconut aminos
- 2 Tablespoons unsalted butter, melted (or plant butter)
- 2 Tablespoons finely chopped fresh rosemary, or fresh thyme leaves
- ½ teaspoon freshly ground black pepper
Instructions
- 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.
Notes
Like this recipe? Rate & comment below!
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!
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!
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!
Pamela,
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!