Before boneless, skinless chicken breasts became a supermarket mainstay, my grandmother made her chicken with a whole or cut-up fryer. When ditching fat was the nutritional vogue, she made the switch. But bone-in chicken is undeniably juicier and more flavorful, and nothing beats tender potatoes roasted in the schmaltzy pan drippings. Happily, nutrition science has a more nuanced understanding of the potential benefits of dietary fat, and the roast chicken is vindicated. Inspired by my grandmother’s love of marmalade, I used it in this dish to impart citrusy notes to the savory marinade.
- Cook Time
- Prep Time
- 1 medium onion, peeled and sliced
- 1 pound waxy potatoes, such as Yukon Gold, halved (or quartered if large)
- 1 (3 ½- to 4-pound) chicken, cut in 8 pieces
- 3 tablespoons thick-cut marmalade
- 3 tablespoons extra-virgin olive oil
- Juice of 2 Meyer lemons or 1 large regular lemon
- 1 ½ tablespoons tamari soy sauce (reduced sodium is fine)
- 1 ½ tablespoons unseasoned rice vinegar or white wine vinegar
1. Preheat the oven to 425°F. Spread the onions in the bottom of the roasting pan and arrange the potatoes around the perimeter of the pan. Lay the chicken pieces on top of the onions in a single layer.
2. In a medium bowl, mix together the marmalade, olive oil, lemon juice, tamari, and vinegar. Pour evenly over the chicken.
3. Roast in the preheated oven, basting the chicken and potatoes every half hour, until the potatoes are tender and the chicken skin is golden brown, the juices run clear, and an instant-read thermometer inserted in the thickest part of a thigh and breast reads 165°F, about 1 hour to 1 hour, 15 minutes. Serve the chicken hot, with potatoes on the side.
STORAGE: Leftovers will keep, covered, in the refrigerator for 2 to 3 days.
Recipe posted with permission from Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists.