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Orange-Glazed Chicken with Carrots and Bulgur

Marmalade makes an instant glaze for roast chicken.

  • Prep:
  • Total Time:
  • Servings: 4
Orange-Glazed Chicken with Carrots and Bulgur

Source: Everyday Food, April 2009


  • 8 chicken drumsticks (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1/2 cup orange marmalade
  • 1 tablespoon olive oil
  • 4 medium carrots, cut into 1/2-inch chunks
  • 1 cup bulgur
  • 1 teaspoon grated lime zest, plus 1 tablespoon fresh lime juice


  1. Preheat oven to 475 degrees. On a large rimmed baking sheet, arrange chicken in a single layer; season with salt and pepper. Roast 10 minutes. Brush with half the marmalade, and rotate sheet. Continue to roast, brushing once more with marmalade, until chicken is browned and cooked through, 10 to 15 minutes more.

  2. While chicken is roasting, heat oil in a large saucepan over medium-high. Add carrots; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add bulgur and 1 1/2 cups water; bring to a boil. Cover, and reduce heat to low; cook until bulgur is tender, 10 to 12 minutes. Stir in lime zest and juice; season with salt and pepper. Serve chicken with bulgur.

Cook's Note

Bulgur is a nutty grain made from precooked wheat; find it alongside the rice in most supermarkets.

Reviews (9)

  • vanillablue 19 Jan, 2015

    Very good. You should definitely line your baking sheet with parchment or foil to make for easier cleanup. I used homemade marmalade. Will make this again.

  • cheftb 24 Jan, 2011

    We substituted rice for bulgur. Nice dish.

  • egpoindexter 8 Jul, 2010

    I made this with boneless, skinless chicken breasts last night, and it was delicious. The only thing I would add would be to put tin foil down on your roasting pan because the sugar from the orange marmalade that I used caramelized in some places and it was really hard to get off...the pan is still soaking in my sink.

  • wandawoman 18 May, 2010

    I made it for my family using orange marmalade, but I think the idea of apricot jam is a good one too. I like the use of bulgur wheat as it gets me to eat more grains. An easy recipe to make and very tasty. I do think if you used vegetable or chicken stock in the bulgur instead of water would give it a bit more flavor.

  • mushypea 14 Apr, 2010

    This turned out wonderful! I substituted apricot jam, since I don't like marmalade, and also roasted the carrots in the oven to save time. And if you finish the chicken in the broiler, the skin turns nice and crispy. Will make again!

  • littlpip 3 Mar, 2010

    I need nutritional fact for recipes : Calories, Fat, Fiber, etc...

  • littlpip 3 Mar, 2010

    I need nutritional fact for recipes : Calories, Fat, Fiber, etc...

  • alycarr00 1 Mar, 2010

    I LOVE this recipe. It's super easy and yummy! I highly recommend it! The bulgar and carrots are also GREAT!

  • grannycooks 1 Mar, 2010

    Sounds like a good quick and easy dinner. Might also try thighs. Not a huge bulgar fan, so would probably use couscous, quinoa or brown rice.

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