Roasted Chicken with Marmalade
Elevate your roast chicken game with this irresistible Roasted Chicken with Marmalade, a perfect combination of savory, sweet, and citrusy flavors. This recipe features a golden-brown whole chicken coated in a luscious glaze made from orange marmalade, Dijon mustard, fresh thyme, and a hint of orange zest, creating a caramelized exterior that’s as stunning as it is delicious. Seasoned with a blend of paprika, garlic powder, and olive oil for a robust flavor base, the chicken remains juicy and flavorful, thanks to the addition of chicken broth in the roasting pan. With a preparation time of just 15 minutes and a cooking process designed to enhance both tenderness and visual appeal, this dish is a showstopper for any dinner table. Serve it with lemon wedges and extra glaze for a citrusy finish that will leave your guests craving more. Perfect for special occasions or a gourmet twist on a weeknight classic, this recipe blends ease with elegance in every bite.
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Ingredients
- 4 pounds Whole chicken
- 1 tablespoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 cup Orange marmalade
- 2 tablespoons Dijon mustard
- 1 tablespoon Fresh thyme leaves
- 0.5 cup Chicken broth
- 1 teaspoon Orange zest
- 4 pieces Lemon wedges
Directions
Step 1
Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
Step 2
Remove any giblets from the chicken cavity, rinse it under cold water, and pat dry with paper towels.
Step 3
Season the chicken both inside and out with salt, black pepper, paprika, and garlic powder. Rub the olive oil all over the surface to help the spices adhere and ensure even browning.
Step 4
In a small bowl, mix the orange marmalade, Dijon mustard, fresh thyme leaves, and orange zest to create the glaze.
Step 5
Place the chicken on a roasting rack in a roasting pan. Tuck the wings under the body and tie the legs together with kitchen twine.
Step 6
Brush a generous layer of the marmalade glaze over the chicken, making sure to coat all sides evenly. Reserve some glaze for later.
Step 7
Pour the chicken broth into the bottom of the roasting pan to prevent drippings from burning and to keep the chicken moist.
Step 8
Roast the chicken in the preheated oven for about 60 minutes. Halfway through cooking, baste the chicken with the reserved glaze and the pan drippings.
Step 9
Increase the oven temperature to 425°F (220°C) in the last 15-20 minutes of cooking to achieve a deep golden-brown finish. Keep a close eye to prevent the glaze from burning.
Step 10
The chicken is done when the internal temperature in the thickest part of the thigh reaches 165°F (74°C) and the juices run clear when pierced.
Step 11
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keep the meat moist.
Step 12
Serve the roasted chicken with the leftover glaze drizzled on top or on the side as a dipping sauce, along with lemon wedges for an extra burst of citrus freshness.
Nutrition Facts
| Serving size | (2226.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1123.6 |
| Total Fat 49.2g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 136.1mg | 0% |
| Sodium 8286.8mg | 0% |
| Total Carbohydrate 119.0g | 0% |
| Dietary Fiber 3.0g | 0% |
| Total Sugars 103.4g | |
| Protein 37.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 126.0mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 757.8mg | 0% |
Source of Calories