A recipe from Samuel Joubert Le Coup de Grâce

Orange marmalade and Sriracha roast chicken

Name: Orange marmalade and Sriracha roast chicken
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 3-4 servings
Ingredients: 1 whole chicken of approx. 2 kg; 6 tbsp. (90 ml) La Fraisonnée orange marmalade; 2 tbsp. (30 ml) olive oil; 2 tbsp. (30 ml) white wine; 1 tsp. (5 ml) herbes de Provence; 1 tsp. (5 ml) Sriracha sauce; Ground salt and pepper

3-4 servings
10 minutes
90 minutes

Difficulty: Easy

Cook in: Oven

Ingredients

1 whole chicken of approx. 2 kg
6 tbsp. (90 ml) La Fraisonnée orange marmalade
2 tbsp. (30 ml) olive oil
2 tbsp. (30 ml) white wine
1 tsp. (5 ml) herbes de Provence
1 tsp. (5 ml) Sriracha sauce
Ground salt and pepper

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Directions

Pro tip Once completed, click the steps to erase them.

Preheat oven to 375°F. Line a baking sheet with parchment paper.
In a bowl, combine all ingredients (except for the chicken). Add a generous amount of salt and pepper.
Place the chicken on the baking sheet and baste with the mix.
Place in oven and cook for approximately 90 minutes or until the internal temperature of the breast reaches 165°F. Regularly brush the chicken with the sauce, stopping 10 minutes before the end of cooking time to avoid cross-contamination with uncooked parts. Some parts of the chicken may cook faster than others. Tip: cover any slower-cooking part with aluminum foil.