Spicy Marmalade Chicken and Sweet Potatoes Recipe • 5★ • 1 hr 20 min

Updated March 2, 2026

The citrusy, sweet and sour sauce in this sheet-pan recipe gets caramelized by the oven’s high heat, coating chicken thighs and cubed sweet potatoes with a delightfully sticky glaze. You can use any kind of marmalade here — orange, lemon, grapefruit — or use a mixed-peel marmalade for the most complex flavor. The combination of fish sauce, soy sauce and garlic lends pungent, salty flavors that round out the sweetness of the marmalade, while crushed red pepper adds heat.

Featured in: Marmalade Is Sunshine in a Jar — And in Your Cooking

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

¼cup marmalade, large peels chopped

3scallions, thinly sliced, white and green parts separated

2tablespoons fish sauce, coconut amino acids or Yondu

½teaspoon crushed red pepper

2½pounds bone-in, skin-on chicken thighs (see Tip)

2garlic cloves, finely grated or minced

1½pounds sweet potatoes (you don’t have to peel them), cut into ¾-inch-thick pieces

4tablespoons extra-virgin olive oil

1lime, plus lime wedges for serving

965 calories; 61 grams fat; 15 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 11 grams polyunsaturated fat; 53 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 51 grams protein; 1242 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Step 1In a large bowl, whisk together marmalade, scallion whites, fish sauce, soy sauce and crushed red pepper.

In a large bowl, whisk together marmalade, scallion whites, fish sauce, soy sauce and crushed red pepper.

Step 2Season chicken lightly with salt. Rub garlic all over the pieces and under the skin and add to the bowl, turning to coat them with the marinade. Let marinate while you prepare the potatoes (up to 30 minutes at room temperature or up to 8 hours in the refrigerator).

Season chicken lightly with salt. Rub garlic all over the pieces and under the skin and add to the bowl, turning to coat them with the marinade. Let marinate while you prepare the potatoes (up to 30 minutes at room temperature or up to 8 hours in the refrigerator).

Step 3Heat the oven to 425 degrees. If you like, you can line a sheet pan with parchment paper or foil for easy cleanup. The marmalade will probably scorch a little at the pan edges.

Heat the oven to 425 degrees. If you like, you can line a sheet pan with parchment paper or foil for easy cleanup. The marmalade will probably scorch a little at the pan edges.

Step 4Put the sweet potatoes on the sheet pan and toss with 2 tablespoons olive oil and a big pinch of salt. Spread potatoes out in one layer and place in the oven. Roast for 10 minutes.

Put the sweet potatoes on the sheet pan and toss with 2 tablespoons olive oil and a big pinch of salt. Spread potatoes out in one layer and place in the oven. Roast for 10 minutes.

Step 5To the bowl with the chicken add remaining 2 tablespoons olive oil. Grate the zest of the lime into the bowl, then halve the lime and squeeze one half of it in as well (save the remaining half for serving). Toss well.

To the bowl with the chicken add remaining 2 tablespoons olive oil. Grate the zest of the lime into the bowl, then halve the lime and squeeze one half of it in as well (save the remaining half for serving). Toss well.

Step 6Add chicken skin side up to the sheet pan, nestled among the sweet potatoes (but not on top of them; make sure the chicken is touching the pan). Spoon any extra sauce over everything. Roast, tossing the sweet potatoes once or twice, until chicken is cooked through and caramelized and the sweet potatoes are soft, 25 to 35 minutes longer. Taste and add more salt and lime juice if needed.

Add chicken skin side up to the sheet pan, nestled among the sweet potatoes (but not on top of them; make sure the chicken is touching the pan). Spoon any extra sauce over everything. Roast, tossing the sweet potatoes once or twice, until chicken is cooked through and caramelized and the sweet potatoes are soft, 25 to 35 minutes longer. Taste and add more salt and lime juice if needed.

Step 7Top with scallions greens and serve.

Top with scallions greens and serve.

Feel free to substitute skinless, boneless chicken thighs if you prefer; you’ll need 1¾ to 2 pounds.

Marmalades most commonly comprise about 60% sugar, some a significantly more, and some tarter brands a bit less. That's a high concentration of sugar. And sugar quickly scorches in high heat, so I was surprised to see the oven temp set at 425,

But not surprised to hear of your chicken's black skin.

When I make a chicken thigh rub that includes brown sugar, I never bake at above 325. This gives just the right amount of caramelization and crispiness for the time it takes to cook the chicken.

Wow, this was so very tasty! We use boneless-skinless thighs and reduced cooking time to 30 minutes. Then we put in under the broiler for 5 minutes to make things crispy. The squeeze of lime when serving is a perfect addition. I want to try adding some shallots or red onion next time because I think they would be great with sauce. The parchment paper got too wet. Foil or nothing next time. Thank you for another wonderful recipe Melissa Clark!

@Jim thank you for actually reviewing the recipe as drafted! I wish all comments were this helpful. It’s hard to find the valuable feedback in the midst of all the people rewriting a recipe they’ve never made.

I made this first with skin and loved it so I served it to friends but used skinless and it was just meh. Definitely indulge and keep the skin on!

Works well with other vegetables as well. I had some potatoes, carrots, and parsnips that deserved to be used. Rather than a sweet marmalade I used Seville orange slightly bitter which created a nice tang.

Too much liquid in pan so skin and potatoes not crispy - next time I won’t pour extra sauce over. Sweet potatoes were also overcooked - will not cook in advance next time. Very nice flavors and easy! Kids loved.

Source: https://cooking.nytimes.com/recipes/1027725-spicy-marmalade-chicken-and-sweet-potatoes