Roasted Marmalade Chicken

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This dish ahs huge flavour, making it a real winner for a dinner party. I like to serve it with quinoa and a carrot-parsnip stir-fry.

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  • 4

Ingredients

  • 1/4 cup (50mL) 3-Fruit or Seville Orange Marmalade
  • 2 tbsp (25mL) balsamic vinegar
  • 2 tbsp (25mL) Dijon mustard
  • 1 tsp (5mL) chopped fresh rosemary
  • 3 tbsp (45mL) vegetable oil
  • 4 chicken breasts on the bone, skin-on
  • Salt and freshly ground pepper
  • 1 tbsp (15mL) unsalted butter
  • 2 cups (500mL) thinly sliced onions
  • 1 cup (250mL) chicken stock

Preparation

Step 1

1. Preheat oven to 400F (200C).

2. Combine marmalade, balsamic mustard and rosemary. Divide in half. Whisk 1 tbsp (15mL) of oil, reserving remainder, into half of mixture. Brush marmalade mixture with oil on to the cihcken breasts. Season breasts with salt and pepper.

3. Heat remaining 2 tbsp (25mL) oil and butter in a large ovenproof skillet on medium-high heat. Add onions to pan and saute, stirring for 1 min or until just beginning to soften. Add stock and remaining marmalade-mustard mixture. Bring to boil. Place chicken breasts skin-side up over onions.

4. Bake uncovered for 35 to 40 mins or until juices run clear, basting chicken with sauce occasionally.

5. Remove breasts and bring sauce to boil. Boil until sauce thickens, about 2 mins. Return chicken to reheat and serve with sauce.

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