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ORANGE MARMALADE AND SRIRACHA ROAST CHICKEN

COLLABO POULET ROTI A LA MARMELADE A LORANGE ET AU SRIRACHA 2

In collaboration with
Samuel Joubert, Le Coup de Grâce

2-4 Portions
10 min Prepping
1h30 Cooking
Recipe Easy

Ingredients

  • 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

Directions

Click the steps to erase them.

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine all ingredients (except for the chicken). Add a generous amount of salt and pepper.
  3. Place the chicken on the baking sheet and baste with the mix.
  4. 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.