Makes 4 servings. Difficulty
1 Tablespoon olive oil 1/2 cup orange marmalade 4 garlic cloves, sliced 1 chicken cut into 8 pieces Salt and freshly ground black pepper 8 rosemary sprigs, plus more for garnish 1/2 teaspoon dried red pepper flakes
Preheat oven to 425 degrees F.
In a 9"x13" glass baking dish, toss garlic with 1 tablespoon of oil. Bake in oven until sizzling but not browned, about 5 minutes.
Rinse chicken and pat dry with a paper towel.
Micro-wave orange marmalade for 15-20 seconds or until it is thinner in consistency.
Place chicken on a sheet of wax paper. Using a basting brush, paint chicken pieces on all sides with 1/2 of the orange marmalade.
Transfer chicken to baking dish, skin-side up. Season generously with salt and freshly ground black pepper. Spread on remaining orange marmalade.
Arrange rosemary around chicken pieces and sprinkle with red pepper flakes.
Bake for about 25-30 minutes, turning legs and wings halfway through and occasionally basting with pan juices, until chicken is cooked through. Remove chicken from oven.