Chicken À L’Orange {A Recipe Inspired by Julia Child

Chicken À L’Orange {A Recipe Inspired by Julia Child

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Inspired by Julia Child, this Chicken À L’Orange 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. This sweet and savory chicken dish is a little more friendly in the kitchen and even easier on your wallet.

Julia Child’s cookbook, “Mastering the Art of French Cooking“, was published in the 1960s which 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 version uses chicken and marmalade for a faster and less expensive result.

Chicken A L'Orange ready to eat

I am not sure how Julia Child’s duck recipe tasted, in fact, we have only prepared smoked duck here at home. The flavors in this recipe are pretty wonderful regardless of what kind of poultry you use. 

I am so happy with the results and want to share with you.

Let’s make Chicken À L’Orange!

ingredients to make chicken a lorange

How To Make Chicken À L’Orange:

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.

shallots tossed with glaze

In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.

orange marmalade with rosemary

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.

chicken leg with seasoning on it

Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.

chicken and shallots tossed with rosemary and orange marmalade glaze

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.

brushing cooking chicken with glaze

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.

Chicken A L'Orange
chicken legs read to eat

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.

I hope you will try this recipe and let me know what you think.

Chicken À L’Orange
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5 from 1 vote

Chicken À L’Orange

Inspired by Julia Child, this Chicken À L’Orange uses a sweet and savory chicken roasted with shallots and basted with a rosemary, orange marmalade glaze.
Course Main Course
Cuisine American, French
Keyword chicken, Chicken À L’Orange, Duck À L’Orange, Julia Child, Orange Marmelada
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 514kcal

Ingredients

  • 8 shallots peeled and halved lengthwise (quartered if large)
  • 2 tablespoons extra virgin olive oil divided
  • Kosher salt and fresh cracked 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

Instructions

  • 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!

Notes

Recipe adapted from Woman’s Day Magazine

Nutrition

Calories: 514kcal | Carbohydrates: 35g | Protein: 24g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 141mg | Sodium: 140mg | Potassium: 478mg | Fiber: 1g | Sugar: 27g | Vitamin A: 150IU | Vitamin C: 5.9mg | Calcium: 45mg | Iron: 1.6mg
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