Roasted Chicken with Bitter Orange Marmalade, Roasted Tomatoes, and Ginger Recipe from “TEN” by Sheila Lukins
FOR THE OVEN-ROASTED TOMATOES
8 ripe plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons sugar
freshly ground black pepper, to taste
FOR THE CHICKEN
2 chickens (each 3 1/2 pounds), quartered
salt and pepper to taste
1 cup bitter orange marmalade
1/4 cup finely minced fresh ginger
finely grated zest and juice of 2 oranges
1/2 cup pitted green Spanish olives, salt water brine
1/2 cup chicken broth, preferably homemade
2 tablespoons chopped fresh mint leaves, for garnish
One day ahead, prepare the oven roasted tomatoes. Preheat oven to 375 degrees F. Place the tomatoes, cut side up, on a baking sheet. Drizzle them with the olive oil and sprinkle with the sugar and pepper. Bake for 1 1/2 hours. Cool to room temp. Refrigerate, covered, until ready to use. They will keep up to 2 days.
When you are ready to prepare the chicken, preheat the oven to 350 degrees F.
Rinse the chicken well, removing any excess fat, and pat it dry. Place the chicken, skin side up, in a large roasting pan. do not crowd it – use two pans if necessary. Season well with salt and pepper. Tuck the oven roasted tomatoes among the chicken pieces.
Spread the marmalade over the chicken. Sprinkle with the ginger and the orange zest. Scatter the olives over the chicken, and pour the orange juice and chicken broth into the pan. Bake until the chicken is golden brown and the juices run clear when the thickest part of the chick is pricked with the tip of a small knife, about 1 1/4 hours.
Using a slotted spoon, transfer the chicken, tomatoes, and olives to a platter. Pour the pan juices over the chicken, sprinkle the chopped mint over it.
Serve with rice or risotto. Serves 8.