Roasted Chicken with Meyer Lemon Marmalade

As if the title isn’t long enough, I really wanted to call this post Roasted Chicken with Meyer Lemon Marmalade and Rosemary in Portlandia. The show Portlandia is so accurate, I’ve only been able to see a couple of episodes. It hits too close to home.

A year or so ago, a friend invited me to a local buyers’ club. The organizer finds local farms and food producers and setup bulk orders. Then anyone in the club orders large quantities of butter, honey, maple syrup, chicken, hamburger, and other goodies from local companies at a good price. I recently ordered a whole chicken from a farmer who raises chickens and lets them run around the yard during and eat normal chicken food, whatever that is. Then the chickens are slaughtered and eaten. Sorry for the use of the word “slaughter”, but it’s true. They live happy lives, for chickens. Does that take the sting out? (insert hopeful grin). Anyway, I wanted a special way to cook my chicken. I’ve also been pondering a recipe for a savory dish for my Meyer Lemon Marmalade. A couple of weeks ago, I received my quarterly shipment of olive oil and vinegar from Lucero Olive Oil. Among the other delectable goodies was a bottle of Rosemary-infused Olive Oil.  Wah-lah! Roasted Chicken with Meyer Lemon Marmalade with Rosemary was born!

Ingredientsuncookedcooked chicken

Gather It

  • 2 chicken breasts
  • 1 onion, cut into 1 inch cubes
  • 4 tbsp. Meyer Lemon Marmalade
  • 1 Meyer Lemon
  • 3 tbsp. Rosemary Infused Olive Oil (or regular olive oil with 1 tbsp. additional dry rosemary)
  • 1 tbsp. dry rosemary
  • 4 tbsp. Chardonnay

Make It

  • Preheat oven to 350 degrees (I used my convection oven on the “roasting” setting)
  • Wash and pat dry chicken breasts and place into baking dish
  • Add onion to baking dish around chicken
  • Spread 2 tbsp. Meyer Lemon Marmalade on top of chicken
  • Drizzle Rosemary Infused Olive Oil and juice from Meyer Lemon
  • Chop lemon into 1 inch pieces and add to baking dish
  • Sprinkle rosemary and drizzle chardonnay
  • Bake for 45 to 60 minutes (depending on oven setting and size of chicken breasts), marinating with juices every 15 minutes

Enjoy It

  • Roast with Yukon Gold potatoes and spoon onion and sauce over potatoes
  • Slice chicken and add to spinach, pear, goat cheese and Lucero Pear-infused Olive Oil for a delicious salad

Whether you have the opportunity to enjoy a “happy” chicken or a regular “miserable” chicken, this recipe is delicious. Or you won’t be able to eat chicken ever again after my bluntly honest post. Hopefully you can still enjoy chicken because I assume that tofu chicken shaped substitute is not super tasty.

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4 thoughts on “Roasted Chicken with Meyer Lemon Marmalade

    • I agree! The marmalade extends the Meyer lemon season and adds lots of flavor with minimal work. The chicken is delicious sliced in a spinach salad with strawberries the next day.

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