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!
Hi Pamela,
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?
Thanks,
Peggy
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!!!