1 whole bone in – skin on chicken breast
1 TBL. Orange or lemon marmalade
2 garlic cloves finely chopped
1 tsp. Dijon mustard
1 tsp. olive oil
1 TBL. Dried Herb de Provence
1 ¼ tsp. kosher salt
1 ¼ tsp. black pepper
Preheat the oven to 375 degrees.
Mix 1 teaspoon of salt and 1 teaspoon of pepper in a small bowl. Place all other ingredients and the remaining ¼ teaspoon of salt and pepper (except the chicken) in another bowl, and whisk together. Cover a baking sheet with parchment paper. Rinse and pat chicken breast dry. Lift the chicken skin and smear the herb de Provence mixture under it.
Place the chicken on the parchment paper and sprinkle with salt and pepper.
Bake for 35-40 minutes. Remove from the oven and place an instant read thermometer in the thickest part of the breast without hitting the bone until it reaches 165 degrees.(If it is not 165 degrees, return to the oven in 5 minute increments, testing until it reads the correct temperature.)
Remove from oven and tent with foil for 10 minutes. Serve with your favorite sides!
Recipe by Rose Hattabaugh