Clementine Thyme Roasted Chicken with Anna Duddenhoeffer Simpson June 26, 2015 10:15

It's no secret that we're huge fans of Anna's. I'm still arguing with my husband about changing our Rosemary Fig Spread to a year-round offering so I can make her Fig Granola 3x a week. Follow along on her blog Eat & Drink with Anna, Facebook or Instagram- you're quickly convinced that you don't just want to eat & drink with Anna- you NEED to. Click to follow her easy, refined take on flavors, witty banner and sharp eye for style. Lucky for us, she's visiting us today with a recipe that's perfect for a rustic summertime family meal that's nothing short of Ina-I-just-did-this-perfection. Chicken quarters roasted with our Clementine Thyme Marmalade, plated with quinoa- the perfect dish to celebrate the season, without sweating it out in the kitchen all day- enjoy!

Clementine Thyme Roasted Chicken

This weekend, I treated my family to a homemade meal made with one of my very favorite local products—Clementine Thyme Marmalade from my friends at Kansas City Canning Co.

I have to say that the Clementine Thyme Marmalade is perfect for summertime and makes a dynamite sweet and savory glaze for roasted chicken leg quarters.

(serves 8)

1 stick (8 tablespoons) butter, softened
5 tablespoons Kansas City Canning Co.’s Clementine Thyme Marmalade
2 teaspoons sea salt
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon fresh thyme leaves, minced
a few bunches of fresh thyme
8 chicken leg quarters
brown rice or quinoa (optional)


In a medium bowl, use a spatula to combine softened butter, Clementine Thyme Marmalade, sea salt, garlic powder, black pepper, and minced thyme leaves until very smooth. 

Dry chicken leg quarters with paper towels and arrange in two baking dishes, so that the chicken leg quarters fit snugly, but are not overcrowded.  Tuck thyme bunches in between chicken leg quarters.  Separate the chicken skin from the meat—but don’t remove it entirely!—by gently running your finger or a butter knife just under the skin.

Use a spoon or a knife to apply about half of the butter/marmalade mixture inside of the skin of all eight pieces of chicken.  Coat the tops of all eight pieces of chicken with the remaining half of the butter/marmalade mixture.

Bake uncovered for 25-30 minutes or until the chicken skin is quite brown, but not burned.  Once the skin is brown, remove from oven, cover with aluminum foil, and cook for another 35-45 minutes, or until the chicken is completely done and the juices run clear.  Serve over brown rice or quinoa and top with the delicious juices from the pan.

Resident Contributor Anna Simpson is a lifelong Kansas Citian, food-lover, and local goods enthusiast.  She's a lawyer by day, writer by night, and contributor for Feast Magazine's blog, The Feed.  She also writes and curates her own food blog,, where she celebrates the age-old ritual of sharing good food and good wine with good people.