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Orange Chicken
Prepare the chicken:
Cut into quarters or eighths. (Or buy already cut up.) Remove skin and any excess fat. Lay in a greased roasting pan. Sprinkle lightly with: onion powder, garlic powder, poultry seasoning.
Prepare the sauce:
In a saucepan over medium heat, combine 1 jar of bitter orange marmalade, onion soup mix, balsamic or apple-cider vinegar, a very small amount of lemon juice, the juice of one fresh orange, and snipped fresh rosemary.
Simmer until flavors are well blended. Alter proportions to taste.
Preheat oven to 350 degrees. Bake chicken for about fifteen minutes, then add the sauce. Return to oven until chicken is done (either until juices run clear when pricked with fork, or until meat is falling off bones, depending on how done you like your chicken). Serve garnished with sprigs of fresh rosemary and fresh orange wedges.
Notes:
The orange wedges don't just look nice on the platter -- they also taste good with the chicken.
This recipe goes very well with Roasted Garlic Mashed Potatoes.
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