Chicken à l'orange

Instructions

• Preheat oven to 450F (230C). Line a dish that's just large enough to hold chicken, such as a pie plate, with foil. In a small bowl, stir marmalade with soy sauce and orange juice. Place chicken in dish. Carefully loosen a small section of skin on meatier part of each breast. Insert index finger and carefully lift skin off meat, making a pocket but leaving other edges sealed. Spoon about 1 tablespoon (15 mL) marmalade mixture into each pocket. Seal pocket by gently pressing edges of skin and meat together. Don't push sauce down. Sprinkle each breast with generous pinches of salt and pepper. Brush with half of remaining marmalade mixture.

• Roast, uncovered, in centre of 450F (230C) oven for 20 minutes. Remove from oven. If any liquid remains in dish, baste over chicken. Then spoon marmalade mixture over chicken. Continue roasting until chicken feels springy when pressed with back of a fork, from 10 to 15 more minutes. If chicken browns too quickly, place a piece of foil loosely overtop. Spoon pan juices over chicken and serve.