Roast chicken with marmalade and sambal oelek

Name: Roast chicken with marmalade and sambal oelek
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 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

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

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Ingredients
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Want a chicken that will send your taste buds on vacation? Then throw out your old flavorless roast chicken and try our Roast Chicken with Marmalade and Sambal Oelek recipe! With its blend of sweet, spicy and roasted flavors, your palate will be so agitated that it will be asking for a raise. But don’t worry, this is a quick and easy recipe that doesn’t require a college degree. So, if you want your guests to feast and ask for the recipe, try our roast chicken! It’s a dish that will blow your taste buds and pant buttons off!

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Ingrédients

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

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Preparation

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.

Our sommeliers suggest

Luigi Leonardo Primitivo del Salento

Puglia, Italy

Marmalade caramelizing on the skin, sambal oelek waking everything up: a sweet and spicy roast chicken. The Luigi Leonardo Primitivo del Salento from Puglia has the ripe, generous fruit of Primitivo, which meets the sweetness of the marmalade without running from the chili. A round red for a dish with bite. Carve, spoon over the juices, serve. See the product

IPA DU NORD-EST, 6%

Microbrasserie Boréale

Orange marmalade and sambal oelek give a chicken that's sweet, bitter and spicy all at once. The IPA meets the marmalade with its citrus and the sambal with its bite, without anything climbing too high. The roasted skin gets cleaned with every sip. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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