Forty-nine Jewel Boxes

 

I've been getting sticker shock in the meat department these past few weeks. So we've been eating a lot of pasta, rice and beans. But if I can find chicken at a decent price, I might make:

 

Citrus Glazed Chicken

 

A 4-pound chicken, cut in half

1/2 cup orange marmalade (We like Bonne Maman)

2 tablespoon olive oil

2 tablespoon Worcestershire

1 tablespoon orange juice

1 tablespoon lemon juice

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1 shallot, thinly sliced

2 oranges, sliced

1 lemon, sliced

 

Whisk together marmalade, oil, Worcestershire, juices, shallot slices and seasonings. Place chicken halves in bowl and coat completely with marmalade mixture. Cover and chill at least two hours, turning once or twice. Preheat oven to 375F. Line baking sheet with parchment and cover with orange and lemon slices. Place chicken halves over slices and pour marinade over both. Bake about an hour, basting every 15 minutes.