On a large rimmed baking pan, arrange the chicken pieces in a single layer.
Using half of the marmalade, tuck a spoonful under the skin of each piece of chicken. Season all with salt and pepper.
Roast chicken for 10 minutes.
Remove the pan from the oven and brush the chicken with half of the remaining marmalade.
Continue to roast the chicken, brushing it once more with the marmalade, until the chicken is browned and cooked through, l0 to l5 minutes more.
Carrots and Bulgur
While the chicken is roasting, heat the oil in a large saucepan over medium-high heat.
Add the carrots to the saucepan and season them with salt and pepper.
Cook the carrots, stirring them occasionally, until they are beginning to brown, 8 to 10 minutes.
Add the bulgur and broth; bring it to a boil.
Cover the saucepan and reduce the heat to low; cook until the bulgur is tender, l0 to 12 minutes.
Stir in the butter.
Stir in the lime zest and juice and season with salt and pepper if necessary.
Serve the chicken with the bulgur.
May 2, 2009 I made half of these with marmalade and half with apricot preserves. Starting the carrots and bulgur recipe with some caramelized onions might have been nice. Everyone loved both dishes; it's a good combination.