This is the easiest orange chicken you can make at home! It uses orange marmalade to create a simple, sweet orange sauce that coats lightly breaded chicken pieces. Orange marmalade has a jammy texture and includes both orange juice and peels, making it perfect for a thick, flavorful sauce.
It’s a common pantry item that takes the place of orange juice, zest, and sugar usually found in orange chicken recipes, making it a super satisfying and easy dinner option.
This orange marmalade chicken recipe is quick, simple, and perfect for a weeknight dinner. The glaze is made with my favorite no-sugar-added marmalade, and the dish is both gluten-free and dairy-free. You can store any leftover chicken in an airtight container in the fridge for up to 3 days.
To reheat, warm the leftovers in the oven or on the stovetop until heated through. Serve this delicious orange marmalade chicken with your favorite sides like rice, vegetables, or a fresh salad for a complete meal.
Orange Marmalade Chicken Recipe
Equipment
- Basting Brush
- Instant Read Thermometer
Ingredients
- 8 Shallots peeled and halved lengthwise (quarter them if they’re big)
- 2 tbsp extra virgin Olive oil divided
- Kosher salt and freshly cracked black pepper to taste
- 4 Chicken leg quarters cut into 4 thighs and 4 legs
- ½ cup Orange marmalade
- 1 tbsp White wine vinegar
- 1 tbsp fresh Rosemary chopped
Instructions
- Set your oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
- Toss the shallots on the baking sheet with 1 tablespoon of oil. Season with salt and pepper to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, the remaining tablespoon of oil, and some salt and pepper.
- If needed, cut the chicken into individual legs and thighs. Add the chicken to the bowl with the glaze and toss until well coated.
- Place the chicken pieces on the baking sheet, nestling them among the shallots.
- Put the baking sheet in the oven and bake for about 20 minutes. Then, take it out, turn the chicken pieces over, and baste with more glaze using a basting brush.
- Return the chicken to the oven and bake for another 20-30 minutes, until the chicken is browned and cooked through (it should read 165°F on an instant-read thermometer) and the shallots are tender.
- Remove the baking sheet from the oven and let the chicken cool slightly. Serve warm with your favorite side dishes!
Notes
- Save time by prepping the glaze and chopping the shallots in advance. You can store the glaze in the fridge for up to a day before using it.
- Feel free to play around with the glaze! You can add a splash of soy sauce for a hint of umami, or a bit of garlic for extra flavor. Adjust it to suit your taste!
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 510 kcal |
| Carbohydrates | 34g |
| Protein | 25g |
| Fat | 30g |
| Cholesterol | 140mg |
| Sodium | 140mg |
| Sugar | 23g |
| Calcium | 40mg |
Can I Use Chicken Breasts Instead of Legs and Thighs?
Yes, you can use chicken breasts if you prefer. Just keep in mind that chicken breasts cook faster than thighs and legs. Check them with a meat thermometer and remove them from the oven when they reach 165°F to avoid overcooking.
What Can I Use If I Don’t Have Fresh Rosemary?
If you don’t have fresh rosemary, you can use dried rosemary instead. Use about one-third the amount, so for this recipe, use 1 teaspoon of dried rosemary. You can also substitute with other herbs like thyme or sage for a different flavor.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare parts of this recipe in advance. Marinate the chicken in the glaze and chop the shallots the day before. Store them in the fridge until you’re ready to cook. This can save you time on the day you plan to serve the dish.
