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:
- 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
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!