Orange and Rosemary Glazed Chicken

Recipe by Pamela on March 29, 2011

Rating

5 stars (9 reviews)

2 ½ - 3 pounds bone-in
8 ounces all-fruit orange (kumquat, apricot or peach marmalade, about ¾ cup (such as St. Dalfour or Sorrell Ridge))
1 ½ Tablespoons whole grain or stone-ground mustard
2 Tablespoons shoyu or wheat-free tamari (or coconut aminos)
2 Tablespoons unsalted butter (melted (or plant butter))
2 Tablespoons finely chopped fresh rosemary (or fresh thyme leaves)
½ teaspoon freshly ground black pepper

Combine orange marmalade, mustard, shoyu, melted butter, rosemary, and pepper in a glass or nonreactive container that is just big enough to hold the chicken. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 6-8 hours, or longer if that’s more convenient.
Remove chicken from the refrigerator and preheat the oven to 400 degrees. If you’re not in a rush, allow the chicken to sit out at room temperature for 30 minutes. Transfer the chicken pieces and any marinade to a baking dish, such as a 13 x 9 - inch. Bake for 45 minutes or until cooked through and browned on top. Remove from the oven and allow to sit for 10 minutes before serving, if possible.

Meg Maryatt on 2026-06-30 (5 stars):
Fantastic recipe. My guests enjoyed it immensely and asked for the recipe so they could cook it themselves!
Marcy on 2025-09-24 (5 stars):
This was my family’s favorite new recipe! Made for Rosh Hashanah. Everyone loved it. I used apricot preserves. Very helpful showing how to cut split chicken breasts in half! SO Delicious!!
Patricia on 2023-10-14 (5 stars):
Made this many times. It is sooo good! Best advice ever is salting chicken in advance. I do that with all chicken recipes now. It makes a huge difference in flavor.
Lauren on 2023-08-16 (5 stars):
Hi Pamela - love this recipe! How would you make it in a slow cooker?