These bone-in chicken breasts get great flavor from marmalade and curry powder. Leave the skin on the chicken or remove it if you like. If you happen to use boneless chicken breasts, adjust the timing accordingly.
Lining the baking pan with nonstick or regular foil makes cleanup much easier, or spray the baking pan with nonstick cooking spray.
Serve this chicken with rice or potatoes, along with your favorite side dish vegetables. Try steamed English peas, baby lima beans, or green beans.
- 4 split chicken breasts (bone-in)
- Kosher salt and pepper
- 1/2 cup sweet orange marmalade
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard (or a whole grain mustard)
- 1 clove garlic (minced)
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon curry powder
Line a baking pan with nonstick foil or spray with nonstick cooking spray. Nonstick foil makes cleanup much easier!
Wash chicken and pat dry; sprinkle with salt and pepper.
In a bowl, combine the marmalade, lemon juice, mustard, garlic, Worcestershire sauce, and curry powder; blend well.
Arrange the chicken breasts, meaty side up, in the prepared baking pan. Coat the chicken pieces with the marmalade mixture. Cover the pan tightly with foil. If desired, let the chicken marinate in the refrigerator for an hour or two.
Heat the oven to 375 F.
Bake the chicken, covered, in the preheated oven for 30 minutes. Remove foil and baste the chicken. Continue baking, uncovered, for about 30 minutes longer, or to a temperature of at least 265 F, basting every 10 to 15 minutes.