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.

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.

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.

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?

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:

• Classic French Escargot
• Steak Frites

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Beurre Blanc is a classic French sauce translated as "white butter"- which is an emulsified lemon butter sauce.

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Bechamel Baked Scallop Recipe

Bechamel Baked Scallops cover tender scallops in a clove and bay leaf spiced, creamy bechamel sauce. Perfect for special occasions.

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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!

French Baked Chicken

4.84 from 12 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 mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 4

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Equipment

• Broiler Pan
• Ninja Blender System
• Whisk
• Small Food Processor

Ingredients

• 1 large orange , zested and juiced, separated, leftovers reserved
• 4 tablespoons extra virgin olive oil
• 5 large garlic cloves , coarsely chopped
• 2 tablespoons fresh tarragon , coarsely chopped
• 1 tablespoon Italian parsley , coarsely chopped
• 2 teaspoons dried herbes de provence
• 6 tablespoons orange marmalade
• 10 oil cured olives , pitted
• Fine sea salt and pepper
• 4 chicken halves , skin on
• 1 cup chicken broth
• 1 cup white wine
• Orange and fresh thyme , for garnish

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: Chef Jessica Anne

Calories: 424

Course: Main Course, Main Dish

Cuisine: French

Keyword: french baked chicken

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