Mike Garten
Paris-taught mid-20th-century chef Julia Child helped bring French cooking, like the dinner-party favorite duck à l’orange, to America. Our updated version swaps in roast chicken for the duck.
Advertisement – Continue Reading Below
Cal/Serv:
590
Yields:
4
servings
Total Time:
0
hours
45
mins
shallots, peeled and halved lengthwise (quartered if large)
tbsp.
white wine vinegar
tbsp.
fresh rosemary, chopped
Steamed green beans and bread, for serving
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Heat oven to 425°F. In large, shallow roasting pan, toss shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
- Cut chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 2 breasts—each halved). In large bowl, whisk together marmalade, vinegar, rosemary, remaining tablespoon oil, and 1/4 teaspoon each salt and pepper. Add chicken and toss to coat.
- Place chicken mixture in roasting pan, nestling pieces among shallots. Roast until chicken is browned and cooked through and shallots are tender, 25 to 35 minutes. Serve with green beans and bread if desired.
NUTRITIONAL INFORMATION (per serving): About 590 calories, 29.5 g fat (7 g saturated), 46 g protein, 405 mg sodium, 37 g carbohydrate, 2 g fiber
Did you make this recipe? Comment below!
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
