Baked Chicken with Lemon Marmalade Glaze

Baked Chicken with Lemon Marmalade Glaze

Baked Chicken with Lemon Marmalade Glaze

Thanks to my many generous, green-thumbed, food-loving friends, my kitchen cupboards are crammed year-round with homemade jams: persimmon butter, blackberry and poppy flower preserves, grapefruit marmalade, quince jam, green tomato and chili chutney (made by the coauthor), and many more. In fact, I own more gourmet artisan jams than I could ever possibly hope to consume via toast or crumpets alone. I’m not complaining! I’m just saying that I now face the challenge of trying to figure out creative ways to use those jams that don’t involve eating PBJs every day for the next three years.

A couple of months ago my gardening friends Sue and Frank gave me a jar of their famous Meyer lemon marmalade. But instead of adding it to the jam gallery, I decided right on the spot exactly what I was going to do with it: make a baked chicken with lemon marmalade glaze! (Sue and Frank are vegetarians though, so please don’t tell them about the corpsey thing I did with their delightful product.) Anyway, it turned out absolutely delicious. I self-servingly partnered the lemon chicken with an all-star lineup of some of my top favorite ingredients—feta cheese, pistachios, mint, and a touch of hot chili pepper—but people who are not me enjoyed it as well. Even my five-year-old niece declared it “the best dinner ever!” And it was super easy, too.

What are your favorite non-sandwich uses for jams and preserves? Share your ideas in the comments!


Baked Chicken with Lemon Jam Glaze

Baked Chicken with Lemon Jam Glaze

This lemony baked chicken dish is incredibly easy to make. It’s also a great way to use all of the jams, preserves, and marmalades that your crafty friends give you (or that you make yourself).

  • Author:


  • One whole chicken (about 4-5 pounds), cut into pieces
  • 1 tablespoon vegetable oil, or spray oil
  • 1/2 teaspoon kosher salt
  • 1 cup lemon marmalade
  • 1 teaspoon crushed red chili flakes (more or less, to taste)
  • 1 cup crumbled feta cheese
  • 1/2 cup shelled pistachios, lightly toasted
  • 1/4 cup chopped fresh mint


  1. Preheat oven to 400°F.
  2. Trim any excess fatty skin from the chicken pieces, if desired, and place in a single layer in a baking dish just large enough to hold all of the pieces.
  3. Brush or spray chicken with oil and sprinkle with salt.
  4. Roast in preheated oven for 20 minutes.
  5. While chicken is roasting, mix lemon jam and chili flakes in a small bowl.
  6. Remove chicken from oven, coat all pieces with the jam, and return to oven for another 15 minutes.
  7. Sprinkle feta cheese over the chicken, and bake for another 5-10 minutes, until chicken is fully cooked.
  8. Top chicken with pistachios and mint. Drizzle extra sauce from the bottom of the pan over the chicken pieces and serve.


This entry was posted in Entrees, Recipes and tagged , , , , , , , . Bookmark the permalink.

8 Responses to Baked Chicken with Lemon Marmalade Glaze

  1. Linda Ireland says:

    Do you have a recipe for their famous Meyer lemon marmalade? Also is there somewhere on your site where I can find recipes for preserves? maybe your green tomato chutney? Thanks!

  2. Linda Kroeck says:

    The above story mentions “Grapefruit Marmalade”. Where can I find the recipe for this? I have a grapefruit tree in my back yard and could certainly use the recipe!!

  3. Sherry says:

    i used this recipie with fresh shrimp served over grits cooked with a small amount of chopped green chili. It was absolutely wonderful. I also used individual casserole dishes that I warmed in the oven…..kept the food warm (do the warming while using the stove top).

  4. jo-anne says:

    Easy to make and company loves it, outstanding!

  5. Meyer lemon marmalade:
    18-20 Meyer lemons
    four cups sugar
    Peel the lemons. place the skinned lemons into a pan and add half cup of water. Bring to a slow simmer, stirring and mashing the fruit. Meanwhile, take the lemon peel and cover with water, and a teaspoon of salt. Bring to a boil, and discard water. Repeat twice more, to get rid of the bitterness.
    Rinse the peel, and cut into as thin a strips as possible.
    Strain the fruit pulp, and add to the skin.
    Bring to a boil, then add the sugar.
    Bring to 218 F, and pour into sterilized jars. Process as appropriate for your elevation.
    Grapefruit marmalade, the same way. Use equal parts juice/pulp and sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *