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–+ servings
Photo credit: Evi Abeler

Marmalade-Roasted Chicken with Potatoes

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
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Servings

4 Servings

Ingredients

  • 1 medium onion peeled and sliced
  • 1 pound waxy potatoes such as Yukon Gold, halved (or quartered if large)
  • 1 3  ½- to 4-pound chicken, cut in 8 pieces
  • 3 tablespoons thick-cut marmalade
  • 3 tablespoons extra-virgin olive oil
  • Juice of 2 Meyer lemons or 1 large regular lemon
  • 1  ½ tablespoons tamari soy sauce reduced sodium is fine
  • 1  ½ tablespoons unseasoned rice vinegar or white wine vinegar

Instructions

  • Preheat the oven to 425°F. Spread the onions in the bottom of the roasting pan and arrange the potatoes around the perimeter of the pan. Lay the chicken pieces on top of the onions in a single layer.
  • In a medium bowl, mix together the marmalade, olive oil, lemon juice, tamari, and vinegar. Pour evenly over the chicken.
  • Roast in the preheated oven, basting the chicken and potatoes every half hour, until the potatoes are tender and the chicken skin is golden brown, the juices run clear, and an instant-read thermometer inserted in the thickest part of a thigh and breast reads 165°F, about 1 hour to 1 hour, 15 minutes. Serve the chicken hot, with potatoes on the side.
  • STORAGE: Leftovers will keep, covered, in the refrigerator for 2 to 3 days.
  • Recipe posted with permission from Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists.