I put this together last night and it was most delicious if I do say so myself and obviously Joel was very happy with this one as well. Served alongside rice and a beautiful Brussels salad which I will post soon as well. In the meantime this is a great weeknight meal or lovely meal if you’re having friends over. I would say 2 lbs. would feed 4-6 depending on your eaters.

This is super-yummy and don’t forget to spoon the sauce over the chicken when you serve it!

Ingredients:

2- 21/2 lbs bone-in skin-on chicken– I used thighs –much tastier but if you insist on breasts cut in 1/2–this time out I made for the 2 of us but used the same amount of sauce for full recipe — the sauce cooks down and you’ll want some for top of chicken

8 ounces orange marmalade , or this time I used Orange Ginger Fruit Spread by Dalfour which had amazing flavor but even apricot preserves will work well here. The Orange flavor just adds a layer of flavor that you can’t get from the apricot and the ginger in the orange really kicked it up a notch. I have also used Apricot Preserves which work out perfectly.

1 1/2 Tablespoons Whole Grain or Stone Ground Mustard ( my favorite is from Maille)

2 Tablespoons Soy Sauce — I used low sodium

2 Tablespoons unsalted butter, melted

1 – 1/12 Tablespoons finely chopped fresh rosemary — if you like a lot of Rosemary add a little more if not a huge fan you probably won’t be making this recipe but use 1 Tablespoon

Kosher Salt and Freshly Ground Black Pepper (app. 1/2 teaspoon)

Directions:

You can marinade over-night but I did it first thing in the morning– you’ll want this to marinade at least 6 hours — this is important

When I get home from supermarket I pat chicken dry and sprinkle all over with kosher salt before I do anything. If I can leave chicken in fridge for a few hours I do and then I take out chicken and continue the prep.

In a glass bowl or any non-reactive bowl combine marmalade, soy sauce, melted butter, rosemary and a few grinds of black pepper. Mix marinade till completely combined then add chicken pieces and coat each piece well. Cover and refrigerate for 6-8 hours or longer whatever is convenient for you. I also put chicken in a gallon sized baggie and squish it around. Completely up to you.

Remove chicken from the fridge and bring to room temperature about 1/2 hour before cooking. Pre-heat oven to 400 degrees. Spray baking dish with cooking spray– or you’ll have a tough time cleaning this one up.

Transfer the chicken to sprayed baking dish and get any and all marinade in the dish as well. I think I used a 13×9 dish. Bake for 45 minutes or until cooked through and browned up on top. Remove from the oven and allow to sit for a few minutes before serving. My oven cooked 4 pieces in 40 minutes so check chicken after 1/2 hour for progress — all ovens vary.

This is an easy dinner with perfectly seasoned roasted chicken with lemon flavor , potatoes and string beans all on one sheet pan. This recipe is good for 3-4 people depending on your eaters. Feel free to double up and make more and you can even use 2 sheet pans — just adjust oven racks accordingly.

If you don’t have a rimmed sheet pan you can use a 13 x 9 baking dish.

We loved the flavors and the chicken cooked up perfectly . I used smallish thighs so it cooked perfectly in the time frame I wrote up. If you have larger thighs you’ll want to cook a little longer till meat thermometer reads 160- 165 degrees in the thickest part of the chicken.

Enjoy!

Ingredients:

5 small bone-in skin on chicken thighs — app. 2-3 lbs.

1 1/2 lbs. small potatoes ( I used a medley of colored potatoes) cut into bite-sized chunks — see pics. If you have a larger potato just cut into chunks– I used small ones so I cut in 1/2 and placed cut side down

1/4 cup Olive Oil and 1 Tablespoon for string beans

1 average size lemon zested and juiced

3/4 teaspoon dried rosemary

3/4 teaspoon dried oregano

1 1/2 teaspoons garlic powder

1/2 teaspoon black pepper

1 average sized lemon sliced

6 garlic cloves, peeled and left whole

1 small yellow onion cut into chunks — or 1/2 a large sized onion

3/4 lb. green string beans trimmed

Salt and Pepper for string beans

Directions:

Pre-heat oven to 425 degrees

Spray a rimmed large baking sheet with cooking spray

In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary , oregano, garlic powder, salt and pepper

1 1/2 teaspoons kosher salt

Pat chicken pieces dry first ( this is important for a crispy skin) Arrange chicken and potatoes on the prepped baking sheet. Pour the olive oil mixture over the chicken and potatoes and gently toss with clean hands. You can also place in a larger bowl and pour mixture over and coat chicken and potatoes.

Place potatoes cut side down, tuck the garlic cloves under the chicken pieces, place lemon slices and onions around the chicken

Roast in the pre-heated oven for 20 minutes.

While the chicken is in the oven, I prepped the green beans . Toss clean trimmed green beans with a tablespoon of olive oil and sprinkle with some salt and pepper.

After the initial 20 minutes I added the green beans and roasted for an additional 20 minutes or until juices run clear and a meat thermometer reads 160 – 165 degrees in the thickest part of the chicken. Veggies and potatoes should be tender.

*depending on the size of your chicken thighs it could take longer .

Remove from the oven and let rest for a few minutes before serving.

Perfection on a plate .