Ingredients

The following ingredients have 2 Servings
  • 1/4 cup orange marmalade
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons honey
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 1 large or 2 small oranges, thinly sliced
  • 8 to 10 garlic cloves, peeled
  • 2-3 sprigs fresh rosemary
  • a few sprigs fresh thyme
  • 2 large (about 1 1/2 pounds) bone-in chicken breasts
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

Instruction

  • Preheat oven to 375 degrees F.To make glaze, whisk together marmalade, vinegar, honey, thyme, salt and pepper in a small bowl and set aside.Arrange orange slices in a single layer in the bottom of a 10-inch cast iron skillet (alternatively you can use an oven-safe baking dish or casserole if you don’t have a skillet). Scatter garlic cloves and thyme and rosemary sprigs over top.Rub chicken breasts all over with olive oil; season generously on both sides with salt and pepper. Arrange in skillet, skin side up, so the breasts aren’t touching each other or the edges of the skillet.Bake for 30 minutes or until chicken is beginning to brown. Generously brush tops with about half of marmalade mixture (use a clean utensil or spoon out half the marmalade into a separate dish, you don’t want to contaminate the glaze with under-cooked chicken).Return to oven and bake for another 10 to 20 minutes or until skin is browned and internal temperature in the thickest part of the breast registers 165 degrees F. Remove from oven and brush with remaining marmalade glaze.