Did you know that Florida produces more than 70 percent of the United States’ supply of citrus? And, that it’s only 2nd in production to Brazil? That’s a lot of OJ!!!
So, obviously, I needed to get my hands on Orange Appeal by Jamie Schler. I am super excited about the fresh citrus that is in season now here. I can’t wait to go orange picking! So fun!!!!
I actually found Jamie’s blog Life’s a Feast years and years ago. Besides her incredible photography featuring food and flowers and life in France, I followed her Instagram because she had a Boston Terrier. Boston Terrier people are my kind of people. RIP Marty.
As well, I really enjoyed following along as she shares her life running a hotel in France. How fun is all of that. I always wanted a bed and breakfast, so following along her life allowed me to day cream about serving homemade scones and coffee to people while telling them about the area and the fun things they could do during the day.
Of course, nothing is all that easy or glamorous, but one can daydream of making jam for toast and filling vases of flowers.
Besides the hotel, Jamie has been busy with creating the wonderful Orange Appeal cookbook. It has everything that you can think of from salads, sauces, cakes, brownies, and cookies. You are covered for orange recipes from breakfast to dessert!
I zeroed in on the Sweet and Sour Marmalade Glazed Oven Baked Chicken because it sounded glorious with the different flavor profiles in the marinade- the sweet from the orange marmalade, the salty flavor from the sour, and the touch of sour from the vinegar.
The only thing that I changed for this recipe was the chicken that I used. The recipe calls for a whole chicken that is broken down into the various pieces or use chicken thighs. I would have used the whole chicken, as I don’t love chicken thighs, but when I was making this, bone-in, skin-on chicken breasts were on sale. So I just used them.
Besides the chicken, this would be great with pork or lamb. The flavors in the marinade pair wonderfully with those perfectly as well. Follow the recipe as directed, subbing in the different meats, just cook until appropriate temperatures.
Also, cook the marinade in a sauce pan… A POT! I honestly wasn’t paying attention when I started (#IHave2KidsAndNoBrain) and put it in the skillet and then had a doh! moment. I kept on going, but it would have been a whole hell of a lot easier in a pot, so do that!!
This Sweet and Sour Marmalade Glazed Oven Baked Chicken recipe was a winner in my family.
We were far from civilized once we dug in; picking up the chicken, and taking big bites, and then licking all that delicious sweet and sour glaze off our fingers. It was messy and glorious. But you just need to dive in like that when you have amazing food right in front of you.
Sweet and Sour Marmalade Glazed Oven Baked Chicken
Makes 4-6 servings
- 2 Tablespoons vegetable oil
- 2 large shallots, chopped
- 1/2 teaspoon ground ginger
- 1/2 Cup white wine vinegar
- 2/3 Cup light soy sauce
- 1 Cup (12 1/2 ounces/350 g) orange marmalade
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4-6 bone-in, skin-on chicken breasts or thighs or 1 whole chicken
- In a medium saucepan, cook the shallots in the oil over medium heat. Cook until sofa and golden, 3-5 minutes.
- Add the ginger and stir until dissolved. Then add the vinegar and oil vigorously until reduced by half 2-3 minutes.
- Add the soy sauce, marmalade, salt, and pepper. Stir until smooth and the marmalade is dissolved. Bring to a boil, then lower the heat and simmer. Cook for 15 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
- Rinse and pat the chicken dry. Trim excess skin and fat, as needed.
- Place chicken in a large bowl or resealable bags, then pour 1/2 the marinade over the chicken. Rotate the chicken in the marinade to completely coat. Cover the bowl with plastic wrap or seal the plastic bags. Let marinade for several hours or overnight in the refrigerator.
- When ready to cook, preheat oven to 425 degrees F.
- Line a pan with parchment or foil, the oil well. Arrange the chicken in 1 layer. Spoon marinade over the chicken.
- Bake for 35-45 minutes, until the chicken is cooked through to 165 degrees F. Keep an eye on the chicken at the end as the marinade can go from beautifully golden to burned quickly.
- While the chicken is cooking, place the rest of the marinade in a sauce pan and simmer until it is reduced to 1/2 to 2/3 Cup and thickened.
- Prior to serving, slather with the reduced marinade. Enjoy!
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I started following you when Autumn was an infant. My first grandchild was due to arrive and I loved your “Letters to Autumn”. It had been a long time since I’d had little ones. Reading your posts reminded me of the challenges and joys of being a new mom.
You endeared yourself to me even more when you got your first Boston. We have had two! I’m a big fan of the breed. They are the best dogs for a family. Our last one died 5 years ago. She was 17.
This really is a favorite recipe in the book and was among my recipe testers, too! It’s the sweet and sour flavors in the marinade that everyone loves! I’m so happy you love it, too! Thank you so much for your review and I hope that you keep cooking and baking from Orange Appeal and enjoy every recipe!
This is something I MUST try-sounds yummy and perhaps I need the book as well! Love everything citrus. xoxo
It’s so good.
I’ll have to make it the next time you visit