In a medium bowl, combine all the ingredients for the marinade: orange marmalade, olive oil, Worcestershire sauce, orange juice, lemon juice, thyme, oregano, salt, and black pepper. Whisk them together until well combined. The mixture should be smooth and slightly thick.
Take your chicken and place it in a deep dish, like a casserole dish. This will allow the marinade to coat the chicken evenly. It's essential to select a dish that can hold the chicken comfortably.
Pour the marinade over the chicken, using a pastry brush to coat every inch of the chicken. Make sure to get under the skin if possible, as this will enhance the flavor of the meat.
Cover the dish with plastic wrap and refrigerate for at least 2 hours, but if you can, let it marinate overnight. Turn the chicken over at least once to ensure even marination.
When you’re ready to cook, preheat your oven to 375°F. A hot oven is crucial for achieving that crispy skin.
Prepare a large baking sheet or a roasting pan by lightly spraying it with non-stick cooking spray or lining it with parchment paper. This will make cleanup easy afterward.
Arrange the orange and lemon slices on the baking sheet. They’ll act as a flavorful bed for the chicken, infusing it with citrus aroma while it roasts.
Transfer the marinated chicken halves to the baking sheet, placing them on top of the citrus slices. Ensure that the chicken is positioned evenly to cook properly.
Pour any remaining marinade over the chicken. This will create a delicious glaze as it roasts.
Bake the chicken for 45 to 55 minutes, checking for doneness by inserting a meat thermometer into the thigh. It should read 165°F, and the juices should run clear. Basting the chicken with its juices every 15 minutes will help keep it moist and flavorful.
Once it's done, remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, ensuring juicy meat.
