This Orange Marmalade Chicken recipe is the perfect sheet pan dinner recipe! It’s so easy, and it’s bursting with great citrus flavor!
Inspired by Julia Child, orange marmalade chicken is a spin-off of the classic French recipe Duck À L’Orange. Instead of duck meat, chicken legs, and thighs are roasted with caramelized shallots basted in a sticky-sweet sauce made with a rosemary orange marmalade glaze.
Julia Child’s cookbook, “Mastering the Art of French Cooking,” was published in the 1960s and inspired a love of French food in the U.S. During this time period, Duck À L’Orange became a dinner party staple.
This updated recipe calls for chicken and marmalade for a faster and less expensive result. I am unsure how Julia Child’s duck recipe tasted; we have only prepared smoked duck. The flavors in this recipe are pretty wonderful regardless of what kind of poultry you use.
This sweet and savory chicken dish is a little more kitchen friendly and even easier on your wallet. The juices from the chicken combine with the aromatic orange sauce making this easy dinner a winner with the first bite.
Let’s make Orange Marmalade Chicken!
What You’ll Need To Make This Recipe
The ingredient list is short and simple for such an elegant chicken dinner. The recipe card at the end of this post lists the complete ingredient list with measurements.
Shallots: peel the shallots and cut them in half lengthwise, but quarter them if they are large.
Oil: I use extra virgin olive oil for its flavor.
Seasoning: Kosher salt and freshly cracked black pepper to taste
Chicken: use white meat, dark meat, or both. David and I prefer chicken that is bone-in with the skin still intact. We both prefer dark meat. I buy leg quarters because they are cheaper. I cut the leg quarters into pieces (4) individual chicken thighs and (4) individual chicken legs.
Orange Marmalade: marmalade is similar to jam or jelly. Typically it’s made of citrus w/ the skins intact. You’ll need about ½ cup to get that delicious orange flavor.
Vinegar: a neutral vinegar such as white wine vinegar helps thin the marmalade. You could also use rice vinegar or substitute the vinegar with dry white wine.
Herbs: fresh rosemary balances the chicken by adding a savory, fragrant essence.
How To Make Orange Marmalade Chicken
This sheet pan meal is so easy. Simply toss the ingredients with the marmalade mixture onto a sheet pan and bake! It practically cooks itself. Here’s a basic overview of how to make the chicken. The recipe card at the end of this post provides detailed instructions with times and temperatures.
- Toss the shallots with a tablespoon of the oil and season with salt and fresh cracked black pepper to taste.
- Whisk together the marmalade, vinegar, rosemary, remaining tablespoon of oil, and salt and pepper to taste.
- Drop the chicken into the bowl with the marmalade mixture and toss to coat. Place the chicken onto the baking sheet nestling the pieces among the shallots.
- Bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
- Return the chicken to the oven and continue to bake until the chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
What To Serve With This Chicken
I served the chicken with some sautéed zucchini and corn, but David prefers brussels sprouts. So he made some because he’s weird like that. You could also serve this chicken with white rice, potatoes, or other veggies.
Tips For Making Orange Marmalade Chicken
- Line the rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Boneless skinless chicken breasts can be used in this dish but may dry out. Monitoring the temperature is crucial for juicy chicken meat.
- Don’t overcrowd the pan. Make sure there is room between the shallots and chicken pieces.
- If you’d like this dish to have some spice, add red crushed pepper flakes to the marmalade mixture.
- Storage: Store leftovers inside an airtight container in the fridge for up to 3 days. To reheat, microwave for 1-3 minutes or put the chicken back into a preheated 400-degree F oven for 10-12 minutes.
Making this recipe? We’d love to hear your feedback. Leave us a comment and a star rating below. We really appreciate it!
See ya on the mountain!
Orange Marmalade Chicken
- 8 shallots peeled and halved lengthwise (quartered if large)
- 2 tablespoons extra virgin olive oil divided
- Kosher salt and freshly cracked black pepper to taste
- 4 leg quarters cut into pieces (4) individual thighs and (4) individual legs.
- ½ cup orange marmalade
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh rosemary chopped
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.
- Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.
- In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.
- If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.
- Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.
- Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.
- Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!