Roasted Chicken with Bitter Orange Marmalade….

Roasted Chicken with Bitter Orange Marmalade, Roasted Tomatoes, and Ginger    Recipe from “TEN” by Sheila Lukins

8 ripe plum tomatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
2 tablespoons sugar
freshly ground black pepper, to taste

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.



  1. This recipe is so simple to make ahead of time and serve later in the evening. It has so much flavor and goes so well with rice. I have made it with both a basic risotto and sticky jasmine rice. The sauce is so flavorful from the chicken you don’t need to do too much to the rice…perhaps some onions, garlic, herbs, and chicken stock. DELICIOUS! Please give it a try and let me know how you like the recipe. Sheila Lukins was a fabulous cook book author. She was the co-author of the Silver Palette cookbook series and The New Basics Cookbook manuals. Sheila was also the food editor and contributing writer to Parade Magazine for several years. Sheila is also the recipe author of the very famous chicken dish, Chicken Marbella, which includes ingredients such as prunes, olives, capers, and garlic. Sheila died of brain cancer in 2009 at age 66. Her presence in the food industry is very missed.

  2. Vicki Lane says:

    This sounds amazing, I can not wait to try it!

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