Roasted Chicken and Asparagus with Citrusy Glaze

Time: 1 hour, Servings: 4

RECIPES & IDEAS

Tatianna

3/3/2021 1 min read

Time: 1 hour, Servings: 4

Ingredients-

CHICKEN:

4 boneless skin-on chicken breasts

2 tablespoons canola oil

Kosher salt and freshly ground black pepper

2/3 cup of Grand Marnier, Ginger, Carrot Cake Marmalade

ASPARAGUS:

2 pounds asparagus, washed, patted dry, ends trimmed

3-4 tablespoons olive oil

coarse sea salt or kosher salt

½ cup fresh orange juice

1 cup of Grand Marnier, Ginger, Carrot Cake Marmalade

Directions-

CHICKEN:

Preheat the oven to 400 degrees F.  Line a baking sheet with foil and set a rack over the sheet.

Pat the chicken dry with a paper towel.  Coat the chicken with canola oil and generously sprinkle with salt and pepper.  Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken.  In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the Grand Marnier, Ginger, Carrot Cake Marmalade in 5 minutes intervals. Let rest 5 to 10 minutes before serving.

ASPARAGUS:

Spread 3 or 4 tablespoons of olive oil around the baking sheet, then arrange the asparagus on the sheet.  Brush with olive oil, then sprinkle on some coarse sea salt.

Roast in the preheated oven for about 12 minutes, shaking the pan and turning the spears after 6 minutes.

For the glaze, mix orange juice & Grand Marnier, Ginger, Carrot Cake Marmalade in a small saucepan.  Cook over medium heat until marmalade dissolves with visible pieces.

Remove from the oven and transfer to a serving plate. Pour the warm glaze on top and serve immediately.