Thursday, October 29, 2015

Orange Marmalade Roasted Chicken

Orange marmalade is the least preferred bread spread in this household. I'm rarely fussy about food, but it is the truth that it is not a favourite when it stands along the likes of Kaya, Nutella and Peanut Butter.

Now that I think of it, we aren't particularly fond of oranges either. Not a whiff throughout the year unless I'm doing a recipe that requires the use of it.

I wasn't worried about it going to waste though. I knew I'd just cook the orange marmalade off somehow and I did, in this yummy roast chicken dish the other day. It's sweet-savoury and finger-licking good, or should I say utensil-licking good.

Orange Marmalade Roasted Chicken

I have always liked roasting chicken with a little more sauce left behind on the baking tray. Hence, a habit of adding water once in between roasting time.

Orange Marmalade Roasted Chicken

- 1 whole chicken
- ½ large yellow onion (cut into wedges)
- 2 tbsp orange marmalade (I use a local brand - De'Choice , a sweet jam)
- 1 calamansi lime
- 1sprig fresh rosemary
- ½ tsp salt
- Black pepper
- Water

To combine:
- 2 potatoes (quartered)
- 1 tsp cooking oil
- A sprinkle of salt

1) Pre-heat oven to 180C. Rub potatoes with salt and cooking oil. Leave aside.

2) Place the chicken on a roasting dish.  Spoon the marmalade on. Season with salt and several dashes of black pepper. Squeeze calamansi juice over. Rub the mixture all over the chicken, including under the skin and some onto the onions too.

3) Stuff the onions into the cavity. Stick a sprig of fresh rosemary in. Place potatoes on the side. Cover the wing tips with a bit of foil to prevent it from getting burnt (I did this halfway, during basting).

4) Roast at 180C, for about 1hour and 30 minutes (or longer, depending on the size of the chicken). Test with a skewer. If the juices run clear, it's done.

To-do in between: Once the chicken has browned a little, baste using juices on the tray and pour ½ cup water (to preference) onto the roasting dish for a bit of gravy (around 45minutes into cooking time for me).

Tip: Place a piece of foil, loosely, on areas that are browning too quickly so that it doesn't get burnt.

These are the ingredients we'll need!

It's ready to go into the oven.


Orange Marmalade Roasted Chicken

Enjoy as is - roast chicken with pleasantly sweet crunchy onions, tender potatoes and delicious gravy.

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  1. wah....looks so yummy...I usually make rosemary chicken. Thanks for the recipe. will try it out one of these days

  2. What a creative and clever use of orange marmalade. I think it looks spectacular!

    1. Thanks, Trishie. One of my best roast chicken tries!

  3. That looks so delicious, Sharon! I have never used orange marmalade in roasts but glad that I know now. Oh, we love oranges but when it comes to jam, the men turn away.;) The first oranges of the season are out in the markets now but they taste much better when the weather gets cooler. Thanks for sharing this wonderful recipe.

    1. Oh, thank you, Kanak. xo Oranges aren't grown here so it's a little pricier than our local fruits. I love fruits with a sourish twang, but it's a no-no for the rest of the family! :)

  4. Orange with chicken is always good idea.

  5. This looks delicious and is a must try! Thanks for the recipe!

  6. I love the idea of chicken and orange...especially marmalade...looks delicious and beautiful color.
    Thanks for the recipe Sharon, have a great week ahead :)

    1. Thanks for the lovely words, Juliana. You have a great week too. x :)

  7. Wow the chicken looks so delicious and yummy! I'm not a marmalade fan too, so if I ever got myself a bottle of marmalade, i'm definitely going to make this!


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