Roastedchickenwithmarmalade Recipes

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ROASTED CHICKEN BREAST WITH MARMALADE



Roasted Chicken Breast with Marmalade image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 18

5 airline chicken breasts, skin on
Kosher salt
Freshly ground black pepper
2 to 3 tablespoons canola oil
12 to 16 ounces Orange Marmalade, recipe follows
Wilted romaine, recipe follows
5 oranges or tangerines, washed and dried
1/2 cup honey
Kosher salt
Freshly ground black pepper
1 lemon, juiced
1 vanilla bean, split and scraped, or 2 teaspoons vanilla extract
3 tablespoons butter
5 cloves garlic, peeled and minced
5 heads romaine, washed and dried, leaves picked
Kosher salt
Freshly ground black pepper
1 lemon, halved

Steps:

  • Preheat the oven to 450 degrees F.
  • Season the chicken breasts with salt and pepper, to taste. In a large saute pan over high heat, add the oil. Once heated, place the chicken into the pan. Cover the chicken with aluminum foil and place another heavy pan on top. Cook the chicken until the skin is golden brown, about 5 to 8 minutes, and then flip and cook until cooked through, about 5 to 8 more minutes. Serve with the marmalade and wilted romaine.
  • Place the oranges on a flat surface and slice a few thin rounds from both ends. Avoid the center part because that's where a large concentration of the pits are.
  • Measure the honey directly into a medium skillet over low heat until it melts. Add the oranges rounds and bring the mix to a boil. Add a sprinkle of salt and pepper, to taste. Add the juice of the lemon and the vanilla. Stir to blend. Cook for an additional 2 minutes and then transfer to a bowl to cool.
  • In a large skillet, heat the butter and add the garlic over medium heat. Cook until fragrant and add the romaine. Season with salt and pepper, to taste. Use a wooden spoon and stir to blend for an additional minute. Remove from the heat and drain any liquid remaining. Add a few squirts of lemon juice and serve with chicken.

BAKED ORANGE MARMALADE CHICKEN BREASTS



Baked Orange Marmalade Chicken Breasts image

These marmalade chicken breasts are easy to fix and your family will love them. Serve with rice and a side of vegetables for a memorable family meal.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 2h30m

Number Of Ingredients 9

4 split chicken breasts (bone-in)
Kosher salt (to taste)
Pepper (to taste)
1/2 cup sweet orange marmalade
2 teaspoons lemon juice
2 teaspoons Dijon mustard (or a whole grain mustard)
1 clove garlic (minced)
1/2 teaspoon Worcestershire sauce
1 teaspoon curry powder

Steps:

  • Gather the ingredients.
  • Line a baking pan with nonstick foil or spray with cooking spray.
  • Arrange the chicken breasts, meaty side up, in the prepared baking pan. Sprinkle chicken breasts with salt and pepper.
  • In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
  • Coat the chicken pieces with the marmalade mixture.
  • Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two. Heat the oven to 375 F.
  • Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken.
  • Continue baking, uncovered, for about 30 minutes longer or to a temperature of at least 165 F, basting every 10 to 15 minutes.

Nutrition Facts : Calories 302 kcal, Carbohydrate 28 g, Cholesterol 102 mg, Fiber 1 g, Protein 38 g, SaturatedFat 1 g, Sodium 265 mg, Sugar 24 g, Fat 4 g, ServingSize 4 servings, UnsaturatedFat 0 g

LADY MARMALADE CHICKEN SALAD



Lady Marmalade Chicken Salad image

Provided by Aarti Sequeira

Time 40m

Yield 4-6 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts (about 1 pound)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 tablespoons orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
Juice of 1 lime
1 cup low-fat Greek yogurt, mixed well
1 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds or cumin seeds
1 clove garlic, minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews, chopped
Fresh cilantro leaves, for sprinkling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees F, 15 to 20 minutes. Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool. Meanwhile, build the salad: Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl. Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined. Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
  • Photograph by Lisa Shin

THE BEST ROASTED CHICKEN



The Best Roasted Chicken image

This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.

Provided by Patricia Feeney Monson

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 6

Number Of Ingredients 9

¼ cup butter, softened
4 cloves garlic, chopped
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 lemon, zested and halved
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
1 whole chicken
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
  • Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
  • Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg

CHIPOTLE-MARMALADE CHICKEN



Chipotle-Marmalade Chicken image

Big on flavor and easy on the cook's time, this slow cooker chicken recipe is appealing. The sweet-hot sauce gets its heat from the chipotle pepper. I serve this dish with a side of rice to use up every delectable drop of the sauce. -Cittie, Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water

Steps:

  • Sprinkle chicken with salt and pepper. Transfer to a 3-qt. slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until a thermometer reads 170°., Remove chicken to a serving platter and keep warm. Place cooking juices in a small saucepan; bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 95mg cholesterol, Sodium 400mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

ROASTED CHICKEN WITH MARMALADE



Roasted Chicken With Marmalade image

Make and share this Roasted Chicken With Marmalade recipe from Food.com.

Provided by Boomette

Categories     Whole Chicken

Time 1h20m

Yield 4-5 serving(s)

Number Of Ingredients 10

1/2 cup marmalade
1/4 cup butter, softened
1/4 cup flat-leave parsley, chopped
2 tablespoons Dijon mustard
1 (4 lb) whole chickens
salt and pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup orange juice
1/2 cup chicken stock

Steps:

  • Place the rack in the middle of the oven. Preheat to 375°F Put parchment paper on a baking sheet.
  • Roasted Chicken: In a bowl, mix marmalade, butter, parsley and dijon mustard. Add salt and pepper. Set aside.
  • On a working plan, with a chief knife, cut the bone in the back of the chicken to open it flat. Delicately loosen the skin of the breasts and thighs without breaking it. Spread the mixture of marmalade between the meat and skin. Put the chicken on the baking sheet, breasts side up Add salt and pepper.
  • Cook in oven 1h15 to 1h30 or until thermometer inserted in the thigh, without touching the bone, shows 82 C (180 F). Baste with the baking juice at mid-cooking. Set aside the chicken and baking juice for the sauce and keep warm.
  • Orange Sauce: Meanwhile, in a small saucepan, melt butter. Sprinkle with flour and cook 1 minute while stirring. Add orange juice and chicken stock. Bring to boil while stirring with a whisk. Let simmer 2 to 3 minutes. Add baking juice of the chicken. Adjust seasoning.

Nutrition Facts : Calories 896.3, Fat 61.5, SaturatedFat 22.5, Cholesterol 252.9, Sodium 453.2, Carbohydrate 33.1, Fiber 0.8, Sugar 27.3, Protein 52.1

CHICKEN BREASTS WITH MARMALADE GLAZE



Chicken Breasts with Marmalade Glaze image

Sweet marmalade-glazed chicken breasts. Serve with white rice.

Provided by SMURFETE09

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

¼ cup ketchup
½ cup marmalade
½ clove garlic, finely chopped
½ teaspoon red pepper flakes
½ teaspoon chili powder
¼ teaspoon dry mustard
4 bone-in chicken breast halves

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Whisk ketchup, marmalade, garlic, red pepper flakes, chili powder, and dry mustard together in a small bowl.
  • Place chicken on the preheated grill and cook, flipping occasionally, for 25 minutes. Brush on glaze and cook, flipping as needed, until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Remove from the grill, brush on more glaze, and serve.

Nutrition Facts : Calories 413.7 calories, Carbohydrate 30.8 g, Cholesterol 126.6 mg, Fat 12 g, Fiber 0.6 g, Protein 45.5 g, SaturatedFat 3.3 g, Sodium 300.1 mg, Sugar 27.5 g

LADY MARMALADE CHICKEN



Lady Marmalade Chicken image

A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section.

Provided by A.M. Collins

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and diced
2 teaspoons lime juice
1 teaspoon olive oil
4 chicken breasts, bone in but skin removed

Steps:

  • Combine mustard, marmalade, jalapeno, lime juice and oil.
  • If mixture isn't hot enough to your taste add a little cayenne pepper.
  • Wash chicken and pat dry.
  • Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
  • Baste the tops of the chicken with the sauce.
  • Place chicken on a rack in a roasting pan.
  • Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
  • Baste once during the cooking time with the sauce.

MARMALADE CHICKEN



Marmalade Chicken image

Categories     Chicken     Fruit     Herb     Poultry     Marinate     Roast     Low Fat     Kid-Friendly     Orange     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 6

1/4 cup orange marmalade
1/4 cup fresh lemon juice
1/4 cup dry white wine
2 tablespoons low-sodium soy sauce
1/4 teaspoon dried thyme, crumbled
1 3-pound chicken, cut into 8 pieces

Steps:

  • Combine first 5 ingredients in large bowl. Remove any visible fat and excess skin from chicken. Add chicken to bowl with marinade; toss to coat. Cover and refrigerate 4 hours or overnight, stirring occasionally.
  • Preheat oven to 400°F. Place wire rack atop baking sheet. Remove chicken from marinade, reserving marinade. Place chicken skin side up on rack. Bake chicken 20 minutes. Turn chicken and bake 20 minutes longer. Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
  • Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes. Brush chicken with glaze. Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes. Serve.

ROASTED CHICKEN BREAST



Roasted Chicken Breast image

This simple roasted chicken breast recipe only requires 10 minutes of prep. After an hour of cooking, the juicy chicken will be perfectly tender.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 2

1 bone-in, skin-on chicken breast half, about 10 ounces
Coarse salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees.
  • Season chicken with salt and pepper. Transfer to a baking sheet fitted with a wire rack and cook until an instant-read thermometer inserted into the thickest part, without touching the bone, reads 165 degrees, 30 to 35 minutes.
  • Transfer to a cutting board and rest, covered with foil, for 15 minutes before slicing.

CHICKEN MARMALADE



Chicken Marmalade image

As the children were growing up, it was fun to try different recipes. If they ate what I served and liked it, I would use it for an entree with company. If the dish passed the kids' palates, I knew others would enjoy it. -Joi Freeman Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8

2 boneless skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon lemon-pepper seasoning, divided
1/4 teaspoon salt
1 large onion, thinly sliced
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon garlic powder
2 tablespoons orange marmalade

Steps:

  • Flatten chicken to 1/4-in. thickness. Sprinkle with 1/4 teaspoon lemon-pepper and salt; set aside. , In a large skillet, saute onion in oil and butter until tender. Sprinkle with the garlic powder and remaining lemon-pepper. Remove onion and keep warm., In the same skillet, cook chicken over medium heat for 3 minutes on each side or a thermometer reaches 170°. Spread marmalade over chicken. Return onion to the pan. Reduce heat; cover and simmer for 2-3 minutes or until the marmalade is melted.

Nutrition Facts : Calories 281 calories, Fat 15g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 522mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 1g fiber), Protein 18g protein.

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From foodiecrush.com


GINGER MARMALADE ROASTED CHICKEN - THE ENGLISH KITCHEN
2011-01-18 2 ounces butter, softened (1/4 cup) 2 TBS of Ginger Marmalade. 1 medium sized free range roasting chicken. (about 4 1/2 pounds) 1 small onion, peeled. sea salt and freshly ground black pepper to taste. Preheat the oven to 180*C/ 350*F/ gas mark 4. Season the inside of the chicken with salt and pepper. Place the onion inside.
From theenglishkitchen.co


15 BEST ORANGE CHICKEN RECIPE WITH ORANGE MARMALADE
4. Orange Chicken with Marmalade. Beat the Panda Express orange chicken in taste by making this orange chicken with marmalade. This easy fried orange chicken recipe has pantry-friendly orange sauce ingredients and will be ready in just 35 minutes to serve to your kids or guests.
From itsoverflowing.com


ORANGE MARMALADE-GLAZED CHICKEN THIGHS RECIPE | MYRECIPES
55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. For an easy supper that you can depend on, we picked out some of our tried-and-true ...
From myrecipes.com


LEMON GARLIC ROAST CHICKEN - CAFE DELITES
2020-10-20 Combine the oil, minced garlic, parsley, thyme, rosemary, 3 teaspoons salt, and pepper in a small bowl. Set aside. Arrange the lemon slices, onion slices and garlic slices in the base of a 12-inch cast-iron skillet (or oven-proof pan). Place the chicken, skin-side down, on top of the lemon/onion slices. Pour over half of the oil/herbs and rub ...
From cafedelites.com


10 BEST CHICKEN WITH ORANGE MARMALADE RECIPES | YUMMLY
2022-06-30 238,979 suggested recipes. Crispy Orange Chicken Bowl Knorr. orange marmalade, chicken, reduced sodium soy sauce, stir fry vegetable blend and 3 more. Guided. Cucidati Italian Christmas Fig Cookies Yummly. granulated sugar, baking powder, pumpkin pie spice, dried figs and 20 more. Mandarin Chicken Salad Wish-Bone. boneless skinless chicken …
From yummly.com


20-MINUTE MARMALADE CHICKEN RECIPE | FOODAL
2020-12-18 Add marmalade mixture to pan and cook, stirring occasionally, until sauce thickens, about 2-3 minutes. Taste and season with additional salt and pepper, if desired. Return chicken to the pan and turn to coat well with sauce. Serve warm, with extra sauce from the pan on the side for dipping if desired. Prep Time: 7 minutes.
From foodal.com


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