This is one of our family favorites. It’s also very popular with children because of the sweetness and stickiness the orange marmalade creates, but the hoisin and fresh ginger give it a sophistication.
It’s great straight out of the oven, at room temp and even cold the next day. Terrific for picnics too.
3 tbsp hoisin sauce (Available in the Asian food aisles)
1 tsp chile paste with garlic (If you can only get chile paste, that’s fine too, but add a couple of cloves of minced garlic)
1/3 cup soy sauce
1 tbsp honey
1 tbsp dark or toasted sesame oil
2 tbsp finely chopped fresh ginger
1/3 cup Dundee-orange marmalade
3 to 4lbs chicken quarters
2 tbsp finely chopped scallions
1/ Combine all the marinade ingredients except for the marmalade in a large bowl. Add the marmalade and whisk the marinade well. Taste for seasoning.
2/ Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinade the chicken for 30 minutes to 2 hours in the refrigerator, turning the pieces once or twice.
3/ Preheat the oven to 425F. Place the chicken quarters skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown. Baste with the juices once or twice while it is roasting.
4/ To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices.
This recipe can be made 1 day ahead, refrigerated and served chilled or prepare it up to 2 hours ahead through step 2 and refrigerate.