A perfect flavorful dinner if you love orange marmalade as I do Easy and no frying! Serve with white rice (with the juice left in the pan) and a nice vegetable, you’ll be definitely pleased!
- 1/2 cup orange marmalade
- 2 teaspoons apple cider vinegar
- 3 teaspoons honey
- 2 teaspoons chopped fresh thyme
- 1/4 teaspoons each salt and pepper
- 2 oranges, thinly sliced
- 8 garlic cloves, peeled
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 large chicken breast, skin and bone-in, cut in half
- 4 chicken thighs, skin and bone-in
- 2 tablespoon extra virgin olive oil, more as needed
- salt and pepper to taste
Optional: white rice for serving (use juice from dish to top rice)
Preheat oven to 375 degrees. Make the glaze: whisk together marmalade, vinegar, honey, chopped thyme, salt and pepper in a small bowl and set aside.
Arrange orange slices in a single layer in the bottom of a large, oven safe, lasagna pan. Scatter garlic cloves, thyme and rosemary sprigs on top of the oranges.
Rub the front and back of chicken with olive oil. Season both sides well with salt and pepper. Arrange in dish, skin side up, on top of the oranges.
Bake for approx. 30-35 minutes, or until the chicken is beginning to brown. Place about 1/2 of the marmalade mixture into another bowl (in order not to contaminate half). Generously brush tops with about half of the marmalade mixture using a pastry brush.
Return to oven and bake for another 20 minutes or until skin is browned and internal temperature in the thickest part of the breast is 165 degrees. Remove from oven and brush with the remaining marmalade glaze that hasn’t been used before. Serves 4-6
(Great served with white rice, pour some of the juice over the chicken and rice when serving)