Directions
- 1Season chicken pieces with salt and pepper.
- 2Chop fresh rosemary.
- 3In a bowl, combine orange marmalade, chopped rosemary, soy sauce, plant butter, and coarse mustard.
- 4Cut larger chicken pieces, such as breasts, in half.
- 5Add chicken pieces to the marinade and toss to coat thoroughly.
- 6Arrange the marinated chicken pieces in a baking dish.
- 7Pour any remaining marinade over the chicken in the baking dish.
- 8Place the baking dish with chicken into a preheated oven at 400°F (200°C).
- 9Bake for 35-45 minutes until cooked through and golden.
- 10Remove the cooked chicken from the oven and let it rest for 10 minutes.
- 11Serve warm with the glaze.
Ingredients
- 2.5 lb bone-in, skin-on chicken pieces
- 0.75 cup marmalade (orange, kumquat, apricot, or peach)
- 1.5 Tbsp whole grain mustard
- 2 Tbsp shoyu/tamari/coconut aminos
- 2 Tbsp melted butter (or plant-based)
- 2 Tbsp fresh rosemary or thyme, chopped
- 0.5 tsp black pepper
- salt
Equipment
knifecutting boardbaking dishtongsovenspoonfork
Tips
- Bake the chicken in the marinade to keep it tender and tangy.
Related recipes
Vegan Steak
Dinner
Carne Guisada
Mexican · Dinner
Beef Bulgogi
Korean · Dinner
Carne Asada
Mexican · Dinner
Chicken Al Pastor
Mexican · Dinner
Chicken Chimichangas
Mexican · Dinner
Stuffed Chili Carne Asada Tacos
Mexican · Dinner
Korean BBQ Chicken Wraps
Korean · Dinner
Effortless Creamy Red Enchiladas
Mexican · Dinner
Chicken and Gravy
Dinner30m
Elote Chicken Enchiladas
Mexican · Dinner
Beef Enchiladas with Homemade Sauce
Mexican · Dinner