ORANGE AND ROSEMARY GLAZED CHICKEN

ORANGE AND ROSEMARY GLAZED CHICKEN image

Yield 6 people

Number Of Ingredients 7

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2 ÃÂ½ Ã¢ÂÂ 3 pounds bone-in, skin-on chicken pieces* (breasts cut in half), seasoned with 1 ÃÂ½ teaspoons sea salt or kosher salt as soon as you get home from the market
8 ounces all-fruit orange or kumquat marmalade, about ÃÂ¾ cup (such as St. Dalfour or Sorrell Ridge)
1 ÃÂ½ Tablespoons whole grain or stone-ground mustard
2 Tablespoons shoyu or wheat-free tamari
2 Tablespoons unsalted butter, melted
2 Tablespoons finely chopped fresh rosemary
ÃÂ½ teaspoon freshly ground black pepper

Steps:

Combine orange marmalade, mustard, shoyu, melted butter, rosemary, and pepper in a glass or nonreactive container that is just big enough to hold the chicken. Add the chicken to the marinade and coat each piece well. Cover and refrigerate for 6-8 hours, or longer if thatÃ¢ÂÂs more convenient. Remove chicken from the refrigerator and preheat the oven to 400 degrees. If youÃ¢ÂÂre not in a rush, allow the chicken to sit out at room temperature for 30 minutes. Transfer the chicken pieces and any marinade to a baking dish, such as a 13 x 9 Ã¢ÂÂ inch. Bake for 45 minutes or until cooked through and browned on top. Remove from the oven and allow to sit for 10 minutes before serving, if possible. *such as 2 breasts cut in half and 2 drumsticks