Orange and Rosemary Glazed Chicken

5 from 7 votes

Servings:

Author: Pamela

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

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.

*such as 2 breasts cut in half and 2 drumsticks