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Roasted Chicken with Orange Blueberry Sauce


1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
5 tablespoons orange marmalade
½ teaspoon dried thyme
1 Harvest Haven chicken, cut into eighths
½ cup chopped Harvest Haven onions or shallots
1 ½ cups blueberries
½ cup Harvest Haven chicken bone broth
1 teaspoon lemon juice


Heat oven to 375. In a small bowl, combine mustard, salt, pepper, 2 tablespoons of the marmalade and ¼ teaspoon of the thyme. Rub all over the chicken.


Place chicken skin side down in a 9 x 13-inch baking dish. Sprinkle with onions. Bake 25 minutes.


Meanwhile, in a medium saucepan over medium heat combine 1 cup of the blueberries, broth, lemon juice, remaining 3 tablespoons marmalade and remaining ¼ teaspoon thyme.
Bring to a boil.


Let simmer, stirring frequently, until reduced by half and thickened until it coats the back of a spoon. Set aside.


Turn chicken skin side up. Spoon pan drippings over chicken. Bake another 25 minutes, or until chicken is cooked through and golden brown.
Transfer to a platter and cover to keep warm.


While pan is still hot, pour in blueberry mixture, scrapping up onions and drippings. Stir in remaining ½ cup blueberries. If sauce is too thick, thin with a little water. Spoon over chicken and serve.

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