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.
Reviews
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?
Peggy on 2021-02-02 (5 stars): Hi Pamela,
This looks like a super yummy recipe. I just want to ask - in your other post about seasoning chicken, you suggested a minimum of 2-4 hours, and then for this recipe the marination requires another 6-8 hours, is that correct? So if I don’t have time to season the chicken ahead, I basically need to start seasoning in the morning, is that correct?
Thanks,
Peggy
