Marmalade Roasted Chicken with Potatoes
“Before boneless, skinless chicken breasts became a supermarket mainstay, my grandmother made her apricot chicken with a whole or cut-up fryer,” Miri Rotkovitz writes in “Bubbe and Me in the Kitchen.”
“When ditching fat was the nutritional vogue, she made the switch. But bone-in chicken is undeniably more juicy and flavorful, and nothing beats tender potatoes roasted in the schmaltzy pan drippings.
“Happily, nutrition science has a more nuanced understanding of the potential benefits of dietary fat, and the roast chicken is vindicated. Inspired by Savta’s love of marmalade, I used it in this dish to impart citrusy notes to the savory marinade.”
Makes 4 to 6 servings
1 medium onion, peeled, trimmed, and sliced
1 pound waxy potatoes (such as Yukon gold), halved or quartered if large
1 chicken (3 1⁄2 to 4 pounds), cut into 8 pieces
3 tablespoons thick-cut marmalade
3 tablespoons extra-virgin olive oil
Juice of 2 Meyer lemons or 1 large, regular lemon
1 1⁄2 tablespoons tamari soy sauce (reduced-sodium is fine)
1 ⁄2 tablespoons
1 unseasoned rice vinegar or white wine vinegar
Prep time: 15 minutes. Cooking time: 1 hour 15 minutes.
Preheat oven to 425 degrees.
Spread onions in bottom of roasting pan and arrange potatoes around perimeter of pan. Lay chicken pieces on top of onions in a single layer.
In a medium bowl, mix together the marmalade, olive oil, lemon juice, tamari and vinegar. Pour evenly over chicken.
Roast in preheated oven, basting chicken and potatoes every half hour, until potatoes are tender and chicken skin is golden brown, the juices run clear, and an instant-read thermometer inserted into thickest part of a thigh and breast reads 165 degrees, about 1 hour to 1 hour 15 minutes. Serve chicken hot, with potatoes on the side.
Leftovers will keep, covered in refrigerator, 2 to 3 days.
Tip: Want saucier chicken? Spoon more marmalade on the chicken when you baste at the 45-minute mark.