Roast chicken with marmalade and sambal oelek

  • Preparation 15 min
  • Cooking 1 h 15 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 2 chickens about 1.5 kg each
  • Olive oil
  • Provence herbs, to taste
  • About 1 1/2 cups orange marmalade
  • 2 garlic cloves, finely chopped
  • 1 tsp. sambal oelek or more to taste
  • Salt and freshly ground pepper



  • Preheat oven to 350°F. Line the bottom of a roasting pan with aluminum foil.
  • Place chickens on roasting rack and drizzle with olive oil. Massage to coat well. Season generously with salt and pepper, then season with herbes de Provence all over, to taste.
  • Place in oven and bake for 30 minutes.
  • In a bowl, add marmalade, sambal oelek and garlic then season with salt and pepper. Mix well.
  • Brush the chicken generously with the mixture and continue cooking for about 45 minutes, until the chicken is cooked or the internal temperature of a breast is 165°F.
  • Baste chicken every 7 to 10 minutes. Cover chicken with aluminum foil if it gets too brown quickly.