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Pamela Salzman
@pamelasalzman

172,102 followers

Orange-Rosemary Glazed Chicken. I have been making this for probably 20 years and it's still a winner. You can't beat a chicken recipe that calls for a handful of ingredients, marinated overnight and then you roast in the marinade. It's practically fool-proof and versatile. I've used plant butter, different fruit preserves (peach, apricot, kumquat), and/or coconut aminos to make it soy-free. It's great for a weeknight and also it's the perfect entertaining recipe! The printable recipe with substitution suggestions is on my website here: https://pamelasalzman.com/orange-and-rosemary-glazed-chicken/ Here's what you need: 2 ½ - 3 LBS bone-in, skin-on chicken pieces (breasts cut in half), seasoned with 1 ½ tsp sea salt or kosher salt as soon as you get home from the market 8 oz all-fruit orange or kumquat marmalade, about ¾ C (such as St. Dalfour or Sorrell Ridge) 1 ½ TBS whole grain or stone-ground mustard 2 TBS shoyu or wheat-free tamari 2 TBS unsalted butter, melted 2 TBS finely chopped fresh rosemary ½ tsp freshly ground black pepper 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 that’s more convenient. Remove chicken from the refrigerator and preheat the oven to 400 degrees. If you’re 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 - 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. #chicken #chickenrecipes #chickendinner #easyrecipes #healthylifestyle #healthyfood #healthy #recipeoftheday #pamelasalzman