Ingredients
2 whole chickens, cut into quarters
3/4 cup dark brown sugar
1/4 tsp. ground nutmeg
2 tbsp. potato starch
1 cup fresh orange juice (not from concentrate)
1 jar (12 oz.) orange marmalade
2 naval oranges, very thinly sliced

Directions
Preheat oven to 375 degrees F.

Place the chicken pieces, skin side up, in a single layer in two 9x13-inch baking pans.

Using a medium size mixing bowl, mix the brown sugar, nutmeg and potato starch with a fork. Stir in the orange juice and mix well. Pour half of this mixture over the chicken in one pan, then the other half over the chicken in the second pan. Using the back of a spoon, spread the marmalade over the top of each piece of chicken. Scatter the orange slices over the chicken while leaving some of the skin exposed.

Bake, uncovered, for 1 hour at 375 degrees F. Baste with the pan juices and then bake for an additional 15 to 20 minutes, or until the oranges are a deep amber color and the chicken is completely cook. The chicken meat will no longer be pink. You can also check with a meat thermometer inserted into the thickest part of a thigh. It should read at least 180 degrees F.

Transfer the chicken pieces to a serving platter. Makes 6 to 8 servings.