Calamondin Marmalade Roasted Chicken

Calamondin Marmalade Roasted Chicken

Calamondin Marmalade Roasted Chicken


  • 1 jar of Steve’s Akaka Falls Farm Calamondin Marmalade
  • 1 whole organic chicken
  • 1 organic red onion
  • 1 bunch of Italian flat-leaf parsley
  • Salt and pepper to taste
  • 1 cup sherry wine
  • 1 cup organic chicken stock


  • 1 bunch of Italian flat-leaf parsley


  1. Preheat the oven to 375°F.
  2. Remove the neck and giblets from the chicken cavity. Rinse the chicken inside and out with water.
  3. Place in a clean bowl. Liberally use salt and pepper on the inside and outside of the chicken.
  4. Stuff the cavity with a quartered onion and flat-leaf Italian parsley. Tie the legs together with kitchen string and tuck the wing tips under.
  5. Place the whole chicken breast-side-down on a roasting rack in a roasting pan. This will help create a nice, crusty skin on all sides.
  6. Cover the entire exposed skin with Calamondin Marmalade. Add the sherry wine and chicken stock to cover the bottom of the pan.
  7. Roast the chicken for 40 minutes on one side. Then remove it from the oven and flip it over to roast the top of the chicken.
  8. Be very careful when flipping over the chicken, as it is very hot! I use silicone cooking gloves to flip over the chicken. Flipping it over will prevent the top from burning, creating an even roasted skin, and will help the chicken stay wonderfully juicy and tender.
  9. Add more of the marmalade to the top of the chicken before putting it back in the oven. Roast for another 45 minutes, or until the juices run clear when you cut between the leg and thigh.
  10. Place the chicken on a serving tray and let it rest for 20 minutes. Serve the chicken with some wonderful roasted vegetables and garnish with fresh parsley.

Oh, so yum!

– recipe courtesy of

Calamondin Marmalade

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