Chicken à L'Orange

Name: Chicken à L'Orange
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 8 shallots, peeled and halved lengthwise (quartered if large); 2 tbsp. olive oil; Kosher salt and pepper; 1 3- to 3 1/2-pound whole chicken; 1/2 c. orange marmalade; 1 tbsp. white wine vinegar; 1 tbsp. fresh rosemary, chopped; Steamed green beans and bread, for serving

Bring a little French flair to dinner tonight.

By Kate MerkerPublished: Apr 27, 2022

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Mike Garten

Yields:

4 serving(s)

Total Time:

45 mins

Cal/Serv:

590

Paris-taught mid-20th-century chef Julia Child helped bring French cooking, like the dinner-party favorite duck à l’orange, to America. Our updated version swaps in roast chicken for the duck.

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Ingredients

8 shallots, peeled and halved lengthwise (quartered if large)
2 Tbsp. olive oil
Kosher salt and pepper
1 3- to 3 1/2-pound whole chicken
1/2 cup orange marmalade
1 Tbsp. white wine vinegar
1 Tbsp. fresh rosemary, chopped
Steamed green beans and bread, for serving

Directions

1. Step 1Heat oven to 425°F. In large, shallow roasting pan, toss shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
2. Step 2Cut chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, and 2 breasts—each halved). In large bowl, whisk together marmalade, vinegar, rosemary, remaining tablespoon oil, and 1/4 teaspoon each salt and pepper. Add chicken and toss to coat.
3. Step 3Place chicken mixture in roasting pan, nestling pieces among shallots. Roast until chicken is browned and cooked through and shallots are tender, 25 to 35 minutes. Serve with green beans and bread if desired.

NUTRITIONAL INFORMATION (per serving): About 590 calories, 29.5 g fat (7 g saturated), 46 g protein, 405 mg sodium, 37 g carbohydrate, 2 g fiber

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