Step 1

Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil.

Step 2

Toss the shallots onto the prepared baking sheet with a tablespoon of the oil and season with salt and fresh cracked black pepper, to taste.

Step 3

In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil, and salt and pepper, to taste.

Step 4

If necessary, cut up the chicken into individual legs and thighs. Then place the chicken into the bowl of rosemary orange glaze and toss to coat.Remove the chicken from the bowl and place onto the baking sheet nestling the pieces among the shallots.

Step 5

Place the chicken into the oven and bake the chicken for about 20 minutes. Remove the chicken from the oven. Turn the pieces over and baste the rosemary-orange glaze onto the chicken with a basting brush.

Step 6

Return the chicken to the oven and continue to bake, until chicken has browned and cooked through (165 degrees F on an instant-read thermometer) and the shallots are tender; for another 20 to 30 minutes.

Step 7

Remove the baking sheet from the oven. Allow the chicken to cool slightly. Serve warm with your favorite sides!