Orange Marmalade Rosemary Roast Chicken

Serving 4-5

1-4 lb
Whole chicken
Navel oranges, quartered
1 Cup
Orange Marmalade or Orange Swirl ( We recommend from!)
Red onion (Optional) cut into chunks for stuffing bird cavity and in roasting pan with carrots and potatoes
A pinch
Kosher or flaked salt to taste
A pinch
Pepper to taste
Garlic cloves, minced
Shallots, rough chopped and browned
2 tbsp
Brown Sugar (mix with melted butter)
1/2 cup
Butter, melted
2 sprigs
Fresh rosemary
2 sprigs
Fresh thyme
2 sprigs
Fresh sage
1 tsp
Red pepper flakes (optional)
1 1/2 cup
Chicken Broth - 1/2 for pan gravy
4 oz
Unsalted butter, cold cut into pieces
2-3 tbsp
All purpose flour
To tie chicken legs for roasting
1 lb
Medium Red potatoes - cut into bite size pieces
1 lb
Medium Carrots - cut into bite size pieces
Onion - large slices
Pastry or Basting Brush
Chef Sandra’s TIPS:
  • Use fresh herbs for best flavor.
  • To keep your brown sugar from getting hard and holding longer, put into an air tight container and add a slice of bread to the container. The bread will take in all the moisture. Keep changing the bread to keep fresher and absorbing moisture.
  • You can find good tasting Orange Marmalade at your local Dollar Store and then use more and always have it on hand to work with.
  • Orange Marmalade Ideas:  mix with red pepper flakes for a spicy dipping sauce, rub on chicken fingers before breading for flavor and moisture enhancement, melt with butter to use as a hot drizzle sauce, brush onto breakfast muffins in the last five minutes of baking for a yummy crust.
  • Always keep fresh herbs to garnish the chicken when you are plating
  1. Preheat oven to 350 degrees F. Pour the chicken broth into a small roasting pan, and set aside.

  2. Prep your carrots, onions and potatoes to put into the pan and into the bird. Melt your butter with brown sugar and set aside.

  3. Loosen the skin from the breasts and thighs of the chicken and pat the chicken down with paper towel to dry off before rubbing with Orange Marmalade/Swirl mixture and pouring butter over bird.

  4. Stuff the butter and some herbs evenly underneath the skin of the chicken, and place into the roasting pan. Stuff the orange halves into the chicken cavity with some onion chunks and herbs. Rub the outside of the chicken with the orange marmalade mixture (Mix the orange marmalade, red pepper flakes, shallots, garlic). Tie the legs together with kitchen twine -- this keeps the goodies inside the bird. Sprinkle the chicken with salt and pepper to taste.

  5. Drizzle the melted butter/brown sugar all over the chicken, then lay the herb sprigs onto the breast and around the legs.

  6. Cover the dish with aluminum foil, and bake for 20 minutes. Uncover and baste the chicken with the pan juices continually and repeat every 20 minutes.

  7. When into the second hour of cooking add the carrots, onions and potatoes into the pan to start cooking with the bird

  8. Continue cooking until the chicken is no longer pink and using a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours.

  9. Baste the chicken and move the vegetables around the pan every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing to keep juices in the bird and not on your cutting board

  10. Slice and serve with potatoes, carrots and onions and top with pan gravy

  11. Pan Gravy: Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.) Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens. Add Herbs. Season with salt and pepper.


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