Lemon Marmalade — Not Just For Scones Recipe
Ingredients
- 1 (3-pound) chicken, at room temperature
- 3 tablespoons lemon marmalade, store-bought or home-made
- 1 teaspoon coarse sea salt
- 1 tablespoon minced fresh rosemary
- 1 tablespoon unsalted butter, preferably European-style, at room temperature
- 1 tablespoon neutral-flavored olive oil
- Kosher salt and freshly ground black pepper
- 1 1/2 lemons, preferably Meyer, quartered or halved, and seeded
- 2 (5-inch) sprigs rosemary
- 12 Yukon Gold potatoes, halved or cut into quarters if large
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