ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Marmalade Baked Chicken

Yield Makes 6 to 8 servings


  • 1 (5- to 6-pound) whole chicken
  • 1 cup orange marmalade
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons Old Bay seasoning
  • 2 teaspoons minced onion
  • 1 tablespoon chopped fresh parsley

How to Make It

  1. Remove giblets from chicken, and discard. Rinse chicken with cold water, and pat dry. Tuck wing tips under bird, and tie legs, if desired. Place bird, breast side up, on a rack coated with vegetable cooking spray, and place rack in a roasting pan.

  2. Stir together orange marmalade and next 3 ingredients; pour mixture over prepared chicken in pan. Sprinkle evenly with chopped fresh parsley.

  3. Bake chicken at 350° for 1 hour and 30 minutes or until done, basting occasionally with pan juices.