Orange Olive French Baked Chicken

French Baked Chicken isn’t another boring chicken recipe. Oh no!

Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. Use on chicken halves or chicken breasts for a delicious French dinner recipe. #frenchchicken #bakedchickenrecipe www.savoryexperiments.com


 

Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. Use on chicken halves or chicken breasts for a delicious French dinner recipe.

Foodie friends, I’m still on a roll with my New Year’s resolution! Next up: French Baked Chicken. Another recipe adapted from my lovely French Comfort Food cookbook by Hillary Davis.

Make sure you PIN French Baked Chicken!

This baked chicken is smothered with French flavors, citrus, garlic, tarragon, herbes de Provence and oil-cured olives. If fresh tarragon is not s spice you use often, it is best described as as floral licorice.

French Baked Chicken Recipe- orange chicken with a tarragon and olive glaze. French food easy enough for a weeknight meal, but fancy enough for a dinner party. www.savoryexperiments.com

Fresh tarragon has a vastly different taste than dried, you can adjust the amount based on your preference. Oil-cured olives are another ingredient not used commonly in American cuisine.

When you locate them in the store, you might think the jarred is busted, but this is the way they actually look. Like olives soaked in oil, but then drained. They are also amazing in salads and tapenade.

This recipe originally called for a whole chicken, but I was making this recipe during a blizzard and can you believe the grocery store was sold out of whole chicken?

Orange Marmalade chicken with orange, tarragon and olives

I opted for chicken halves, which was perfect for each individual plate, ditching the need to carve. The glaze is unique, flavorful and sweet, a real pleaser! If you buy orange marmalade, you can use the rest to make Slow Cooker Orange Chicken.

If you liked this French inspired recipe, check these out:

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French Baked Chicken Delicious Orange Baked Chicken - Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. French style sticky chicken! #frenchbakedchicken

Tools for making French baked chicken (affiliate):

Broiler Pan– I like using one so the fats and other drippings don’t pool up below the chicken. It also allows air to circulate around the chicken helping it cook more evenly.

Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.

Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!

Mini Food Processor– I use this thing daily! It is by far my most used kitchen appliance, it is small and I throw all the parts into the dishwasher, well except the base and cord, of course!

Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. Use on chicken halves or chicken breasts for a delicious French dinner recipe. #frenchchicken #bakedchickenrecipe www.savoryexperiments.com
Orange Marmalade chicken with orange, tarragon and olives

French Baked Chicken

4.72 from 7 votes
Orange Marmalade with orange, tarragon and olives make this delicious, sticky crust for French Baked Chicken. Use on chicken halves or chicken breasts for a delicious French dinner recipe. 
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Ingredients

Instructions

  • Preheat oven to 400 degrees.
  • In a small food processor or blender, combine orange zest, orange juice and olive oil through 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! 

Nutrition

Calories: 424 kcal, Carbohydrates: 28 g, Protein: 25 g, Fat: 18 g, Saturated Fat: 2 g, Cholesterol: 72 mg, Sodium: 525 mg, Potassium: 698 mg, Fiber: 1 g, Sugar: 21 g, Vitamin A: 395 IU, Vitamin C: 28.5 mg, Calcium: 91 mg, Iron: 2.1 mg
Author: Jessica Formicola
Calories: 424
Course: Main Course, Main Dish
Cuisine: French
Keyword: french baked chicken
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

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