French Baked Chicken
Servings: 4
Calories: 424kcal
Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. Use on chicken halves or chicken breasts for a delicious French dinner recipe.
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Ingredients
- 1 large orange , zested and juiced, separated, leftovers reserved
- 4 tablespoons extra virgin olive oil
- 5 large garlic cloves , coarsely chopped
- 2 tablespoons fresh tarragon , coarsely chopped
- 1 tablespoon Italian parsley , coarsely chopped
- 2 teaspoons dried herbes de provence
- 6 tablespoons orange marmalade
- 10 oil cured olives , pitted
- Fine sea salt and pepper
- 4 chicken halves , skin on
- 1 cup chicken broth
- 1 cup white wine
- Orange and fresh thyme , for garnish
Instructions
- Preheat oven to 400 degrees.
- In a small food processor or blender, combine orange zest, orange juice and olive oil, garlic, tarragon, parsley, herbes de provence, marmalade and oil cured olives. Blend until a thick paste forms.
- Season chicken with fine sea salt and pepper. Loosen skin, slathering paste under skin and over.
- Place chicken pieces on a broiler pan. In the bottom of the broiler pan, add chicken broth, white wine and leftover orange rinds.
- Bake for 30-40 minutes or until internal temperature reaches 165 degrees and paste is dark, sticky glaze.
- Remove and allow to cool for 5 minutes before serving.
- If you choose, use liquids in the base of your broiler pan to make gravy by scraping up browned bits and whisking with 1 tablespoons cornstarch. Ladle over top.
- If you've tried this recipe, come back and let us know how it was!
Nutrition
Calories: 424kcal | Carbohydrates: 28g | Protein: 25g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 525mg | Potassium: 698mg | Fiber: 1g | Sugar: 21g | Vitamin A: 395IU | Vitamin C: 28.5mg | Calcium: 91mg | Iron: 2.1mg
