Marmalade-Roasted Chicken with Potatoes
Try this Marmalade-Roasted Chicken with Potatoes recipe.
Try this Marmalade-Roasted Chicken with Potatoes recipe.
- 3 tablespoons extra-virgin olive oil
- 1 medium onion peeled and sliced
- 1 pound waxy potatoes such as yukon gold, halved (or quartered if large)
- 1 (3 ‚ 1/2- to 4-pound) chicken cut in 8 pieces
- 3 tablespoons thick-cut marmalade
- juice of 2 meyer lemons or 1 large regular lemon
- 1 1/2 tablespoons tamari soy sauce (reduced sodium i
- 1 1/2 tablespoons unseasoned rice vinegar or white w
- Carbohydrate 22.37914675975 g
- Cholesterol 0 mg
- Fat 10.254558303792 g
- Fiber 2.96225810218545 g
- Protein 2.5931414685 g
- Saturated Fat 1.43909350688644 g
- Serving Size 1 1 -6 (151g)
- Sodium 8.10638555041084 mg
- Sugar 19.4168886575646 g
- Trans Fat 0.303430638131278 g
- Calories 188 calories
Step-by-step
- Preheat the oven to 425°F. Spread the onions in the bottom of the roasting pan and arrange the potatoes around the perimeter of the pan. Lay the chicken pieces on top of the onions in a single layer.
- In a medium bowl, mix together the marmalade, olive oil, lemon juice, tamari, and vinegar. Pour evenly over the chicken.
- Roast in the preheated oven, basting the chicken and potatoes every half hour, until the potatoes are tender and the chicken skin is golden brown, the juices run clear, and an instant-read thermometer inserted in the thickest part of a thigh and breast reads 165°F, about 1 hour to 1 hour, 15 minutes. Serve the chicken hot, with potatoes on the side.
A Weeknight Winner: Marmalade-Roasted Chicken and Potatoes
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to prepare. This Marmalade-Roasted Chicken with Potatoes recipe has become a staple in our household, a true weeknight lifesaver. It's surprisingly simple, yet the result is a stunningly flavorful and impressive meal that everyone loves, from my picky eaters to my husband. The marmalade adds a beautiful sweetness that perfectly complements the savory chicken and potatoes, creating a balance that's hard to resist. The best part? Minimal cleanup – mostly just one roasting pan!
The process itself is incredibly straightforward. I usually prep everything the night before, which means all I need to do in the evening is pop it in the oven. The aroma that fills the kitchen while it roasts is enough to make anyone's mouth water. The sweet and tangy glaze caramelizes beautifully on the chicken, resulting in crispy skin and incredibly juicy meat. The potatoes, nestled alongside the chicken, soak up all the delicious flavors, turning into tender, golden-brown perfection. We often serve this with a simple green salad for a complete and healthy meal, but honestly, the chicken and potatoes are so satisfying on their own.
Beyond the Recipe: This dish is so versatile. Feel free to experiment with different types of marmalade – orange, apricot, even grapefruit – to find your favorite combination. I've also added herbs like rosemary or thyme in the past, which adds another layer of complexity to the flavor profile. You can easily adapt this recipe to your family's preferences. Sometimes, I'll add some chopped carrots or other root vegetables to the roasting pan along with the potatoes for extra nutrition and variety.
This isn't just a quick and tasty meal; it's also a wonderful way to bring family together. The aroma alone creates a comforting atmosphere, perfect for sharing conversation and laughter around the dinner table. The beautiful presentation also makes it ideal for entertaining guests, though I must confess, it rarely makes it to the table untouched before guests arrive! It’s that good.
Tips for Success:
- Use good quality marmalade: The flavor of the marmalade will significantly impact the overall taste of the dish. Look for a marmalade with a bright, citrusy flavor.
- Don't overcrowd the pan: Ensure the chicken pieces are arranged in a single layer to allow for even cooking and browning.
- Baste regularly: Basting the chicken and potatoes halfway through the cooking time helps to keep them moist and ensures that they are evenly glazed.
- Use a meat thermometer: The most accurate way to determine if the chicken is cooked through is to use a meat thermometer.
- Let it rest: Once cooked, let the chicken rest for a few minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
This Marmalade-Roasted Chicken and Potatoes recipe is more than just a recipe; it's a weeknight ritual, a family favorite, and a testament to the simplicity of creating truly delicious and memorable meals, even on the busiest of days.
This recipe has become my go-to for those evenings when I'm short on time but still want to serve something special. The combination of sweet and savory flavors, along with the ease of preparation, makes it a winner in my book. I hope you enjoy it as much as I do!
