Soy Orange Rosemary Chicken

cookingwithcandi

February 1

I put this together last night and it was most delicious if I do say so myself and obviously Joel was very happy with this one as well. Served alongside rice and a beautiful Brussels salad which I will post soon as well. In the meantime this is a great weeknight meal or lovely meal if you're having friends over. I would say 2 lbs. would feed 4-6 depending on your eaters.

This is super-yummy and don't forget to spoon the sauce over the chicken when you serve it!

Ingredients:

2- 21/2 lbs bone-in skin-on chicken-- I used thighs --much tastier but if you insist on breasts cut in 1/2--this time out I made for the 2 of us but used the same amount of sauce for full recipe -- the sauce cooks down and you'll want some for top of chicken

8 ounces orange marmalade , or this time I used Orange Ginger Fruit Spread by Dalfour which had amazing flavor but even apricot preserves will work well here. The Orange flavor just adds a layer of flavor that you can't get from the apricot and the ginger in the orange really kicked it up a notch.

1 1/2 Tablespoons Whole Grain or Stone Ground Mustard ( my favorite is from Maille)

2 Tablespoons Soy Sauce -- I used low sodium

2 Tablespoons unsalted butter, melted

1 - 1/12 Tablespoons finely chopped fresh rosemary -- if you like a lot of Rosemary add a little more if not a huge fan you probably won't be making this recipe but use 1 Tablespoon

Kosher Salt and Freshly Ground Black Pepper (app. 1/2 teaspoon)

Directions:

You can marinade over-night but I did it first thing in the morning-- you'll want this to marinade at least 6 hours -- this is important

I take chicken out rinse off and pat dry. I then sprinkle some kosher salt over chicken -- not a lot just enough to "sprinkle" top and bottom of chicken

In a glass bowl or any non-reactive bowl combine marmalade, soy sauce, melted butter, rosemary and a few grinds of black pepper. Mix marinade till completely combined then add chicken pieces and coat each piece well. Cover and refrigerate for 6-8 hours or longer whatever is convenient for you. I also put chicken in a gallon sized baggie and squish it around. Completely up to you.

Remove chicken from the fridge and bring to room temperature about 1/2 hour before cooking. Pre-heat oven to 400 degrees. Spray baking dish with cooking spray-- or you'll have a tough time cleaning this one up.

Transfer the chicken to sprayed baking dish and get any and all marinade in the dish as well. I think I used a 13x9 dish. Bake for 45 minutes or until cooked through and browned up on top. Remove from the oven and allow to sit for a few minutes before serving. My oven cooked 4 pieces in 40 minutes so check chicken after 1/2 hour for progress -- all ovens vary.