Calamondin Marmalade Roasted Chicken


1 jar of Steve’s Akaka Falls Calamondin Marmalade
1 whole chicken
1 red onion
one bunch of flat leaf parsley
salt and pepper to taste
1 cup of sherry wine


Preheat the oven to 375 degrees F.

Remove the neck and giblets from the chicken cavity. Rinse the chicken inside and out with water. Liberally use salt and pepper the inside and outside of the chicken. Stuff the cavity with a quartered onion and flat leaf Italian parsley. Tie the legs together with kitchen string and tuck the wing tips under. Place the chicken breast down on a roasting rack in a roasting pan. This will help create nice crusty skin on all sides. Cover the entire exposed skin with Calamondin Marmalade. Add sherry wine and chicken stock to cover bottom of the pan.

Roast the chicken for 40 minutes on one side and then remove the chicken from the oven and flip it over to roast the top of the chicken for another 45 minutes, or until the juices run clear when you cut between the leg and thigh. Use two large serving forks to flip the chicken over. Be very careful when flipping it over, it is very hot! Flipping it over will keep the top from burning, creating an even roasted skin and will help the chicken stay wonderfully juicy and tender. Add more of the marmalade to the top of the chicken before putting it back in the oven. Remove the chicken to a serving tray and let it rest for 20 minutes. Serve the chicken with some wonderful vegetables.

– recipe courtesy of: Food Blog