Directions

• Preheat oven to 400 degrees.
• In a small food processor or blender, combine orange zest, orange juice and olive oil, garlic, tarragon, parsley, herbes de provence, marmalade and oil cured olives. Blend until a thick paste forms.
• Season chicken with fine sea salt and pepper. Loosen skin, slathering paste under skin and over.
• Place chicken pieces on a broiler pan. In the bottom of the broiler pan, add chicken broth, white wine and leftover orange rinds.
• Bake for 30-40 minutes or until internal temperature reaches 165 degrees and paste is dark, sticky glaze.
• Remove and allow to cool for 5 minutes before serving.
• If you choose, use liquids in the base of your broiler pan to make gravy by scraping up browned bits and whisking with 1 tablespoons cornstarch. Ladle over top.
• If you’ve tried this recipe, come back and let us know how it was!