Roast Chicken with Orange Marmalade, Chickpea and Rosemary

Gilles’ Roast Chicken with Orange Marmalade, Chickpea and Rosemary by Chef Gilles Dirat

 
Roast chicken become a delectable experience when basted and glazed with our gorgeous Orange Marmalade.

WHAT YOU WILL NEED?

INGREDIENTS

- 8 chicken thighs                         
- 3 rosemary sprigs
Juice of 2 oranges                 
- 3 garlic cloves minced
- 2 tbsp olive oil                            
- 4 tbsp Happy the Golden Jam Orange Marmalade
- 2 tbsp balsamic vinegar            
- 1 cup crumbled goat cheese   
- Salt and pepper to taste
- 1 cup chickpea (optional)

 

 

INSTRUCTIONS

  1. Combine chicken, 2 sprigs of rosemary, garlic, cloves, orange marmalade, balsamic vinegar, and juice of 2 oranges. Marinate 4 hours (or preferably overnight)

  2. The next day...
    S
    ear the chicken in a hot pan on the stove for 3 minutes on each side then baste the chicken lightly with some of the marinade. Place the chicken in a baking dish. 

    Roast the chicken at 220 degrees for 10 minutes then lower the temperature to 190 degrees and bake for an additional 20 minutes. While in the oven, baste the chicken with the marinade, from time to time. 

  3. Add the chickpea (optional) and sliced orange on top and cook for another 10 minutes until golden brown or until the chicken reaches an internal temperature of 165 degrees.

  4. Remove from the oven and sprinkle with crumbled goat cheese. Place fresh rosemary on top.      


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