Orange & Rosemary Glazed Chicken For the Holidays

• porsjoner: Serves 6
• total tid: 8 hours 25 minutes

Ingredienser

It’s sweet, savory, deeply flavorful and always a hit. And here’s why I love it beyond the holidays: I also used to prep this before if I had to work at night, then my husband would just pull it out of the fridge and put it in the oven. Dinner practically made itself.

Serve it for Rosh Hashanah, a Friday night dinner, or anytime you need an impressive dinner that requires very little last-minute effort. Recipe is in the caption, but if you comment RECIPE, I can also send it to your DMs. Or just go directly here:

https://pamelasalzman.com/orange-and-rosemary-glazed-chicken/

Orange & Rosemary Glazed Chicken

2 ½–3 lb bone-in, skin-on chicken pieces (breasts cut in half)

1 ½ tsp sea salt or kosher salt

8 oz all-fruit orange, kumquat, apricot or peach marmalade (about ¾ cup)

1 ½ Tbsp whole-grain or stone-ground mustard

2 Tbsp soy sauce, wheat-free tamari or coconut aminos

2 Tbsp unsalted butter, melted (or plant butter)

2 Tbsp finely chopped fresh rosemary or thyme leaves

½ tsp freshly ground black pepper

Fremgangsmåte

Combine marmalade, mustard, soy sauce, melted butter, rosemary and pepper in a baking dish or container just large enough to hold the chicken. Add chicken and coat well. Cover and refrigerate 6–8 hours, or longer if convenient.

Remove chicken from the refrigerator and preheat oven to 400°F. If you’re not in a rush, let chicken sit at room temp for 30 min. Transfer chicken and all the marinade to a baking dish just large enough to fit the chicken in one layer. Bake 45 min, or until cooked through and browned on top. Let rest 10 min before serving, if possible.