Makes 4 to 6 servings
|1/2||teaspoon black pepper|
|1||broiler-fryer chicken (2-1/2 to 3 pounds), cut in half|
|1/2||cup orange marmalade|
|1||tablespoon dried onion flakes|
|1||clove garlic, minced|
|1/4||teaspoon dried thyme leaves|
|Orange wedges for garnish|
|Parsley or cilantro for garnish|
- Combine salt and pepper; rub over chicken. Arrange chicken, breast side up, in 13X9-inch baking pan. Bake, uncovered, 30 minutes.
- In medium saucepan, combine marmalade, butter, onion, garlic and thyme. Heat 1 to 2 minutes, stirring frequently. Baste chicken with marmalade mixture 2 to 3 times.
- Bake, uncovered, 15 to 20 minutes or until chicken is no longer pink in center and juices run clear. Remove from oven. Discard remaining marmalade mixture. Garnish with orange wedges and parsley or cilantro.
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