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

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

Inspired by Julia Child, this Chicken À L’Orange is sweet and savory. Instead of duck, chicken legs and thighs are roasted in the oven with shallots basted with a rosemary, orange marmalade glaze, making this dish a little more friendly in the kitchen and easier on your wallet.

Julia Child’s cookbook, Mastering the Art of French Cooking was published and inspired a love of French food in the U.S. in the 1960s. 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. I am not sure how her duck recipe tasted, in fact, I have never even eaten duck.

The flavors in this recipe are pretty wonderful regardless of what kind of poultry is used. I am kind of curious how it would be to marinate the chicken in the sauce overnight. Regardless, I was happy with the result.

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.

How To Make Chicken À L’Orange:

Preheat the oven to 400 degrees F.

In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and season with salt and pepper, to taste.

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.

Cut up the chicken into individual legs and thighs.

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

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. | TheMountainKitchen.com

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. | TheMountainKitchen.com

Place the chicken on the roasting pan, nestling the pieces among the shallots.

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. | TheMountainKitchen.com

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. | TheMountainKitchen.com

Baste as needed with the cooking juicy on the pan as needed to keep the chicken moist. Bake until chicken is cooked through and browned and shallots are tender, 30 to 45 minutes.

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. | TheMountainKitchen.com

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. | TheMountainKitchen.com

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. | TheMountainKitchen.com

I served the chicken with some sautéed zucchini and corn. David preferred Brussels Sprouts because he’s weird like that. I hope you will try this recipe and let me know what you think.

 

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. | TheMountainKitchen.com
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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
Author Debbie Spivey

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

  • Heat oven to 400 degrees F.
  • In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and season with salt and pepper, to taste.
  • Cut up the chicken into individual legs and thighs.
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste. Add the chicken; toss to coat.
  • Place the chicken on the roasting pan, nestling the pieces among the shallots. Bake until chicken is cooked through and browned and shallots are tender, 30 to 45 minutes.

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: 3% | Vitamin C: 7.2% | Calcium: 4.5% | Iron: 9%
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