Roasted Chicken with Marmalade

  • Preparation 20 MIN
    Cooking 1 H 30 MIN
  • Servings 5


Roasted Chicken

Orange Sauce


  1. With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper. 

Roasted Chicken

  1. In a bowl, combine the marmalade, butter, parsley, and mustard. Season with salt and pepper. Set aside.
  2. On a cutting board, with a chef's knife, cut the chicken backbones to open the chicken flat. Gently lift the skin from the breast and thigh without tearing it. Spread the marmalade mixture between the meat and skin. Place the chicken flat on the baking sheet, breast side up. Season with salt and pepper.
  3. Bake for 1 hour to 1 hour and 15 minutes or until a thermometer inserted into the thigh, without touching the bone, reads 82 °C (180 °F). Baste with the pan juices halfway through cooking. Keep the chicken warm and the cooking juices for the sauce. 

Orange Sauce

  1. Meanwhile, in a small saucepan, melt the butter. Sprinkle with the flour and cook for 1 minute, stirring continuously. Add the orange juice and broth. Bring to a boil, stirring with a whisk. Simmer for 2 to 3 minutes. Add the pan juices from the chicken. Adjust the seasoning.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

With 30% less sodium commercial broth

Content % Daily Value
Calories 533  
Total Fat 32 g  
Saturated Fat 13 g  
Sodium (salt) 451 mg  
Carbohydrates 27 g  
Fibre 0 g  
Protein 34 g