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Categories:Viewed: 58 - Published at: 6 years ago
Ingredients
- 1/4 cup orange marmalade
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 tablespoons low-sodium soy sauce
- 1/4 teaspoon dried thyme, crumbled
- 1 3-pound chicken, cut into 8 pieces
Method
- Combine first 5 ingredients in large bowl.
- Remove any visible fat and excess skin from chicken.
- Add chicken to bowl with marinade; toss to coat.
- Cover and refrigerate 4 hours or overnight, stirring occasionally.
- Preheat oven to 400F.
- Place wire rack atop baking sheet.
- Remove chicken from marinade, reserving marinade.
- Place chicken skin side up on rack.
- Bake chicken 20 minutes.
- Turn chicken and bake 20 minutes longer.
- Turn chicken skin side up and continue cooking until skin is golden brown and chicken is almost cooked through, approximately 10 minutes.
- Meanwhile, boil marinade in heavy small saucepan until reduced to glaze, about 10 minutes.
- Brush chicken with glaze.
- Bake chicken until glaze is just set and chicken is cooked through, approximately 5 minutes.
- Serve.
