1 teaspoon chile paste with garlic

1/3 cup soy sauce

1 tablespoon honey

1 tablespoon dark sesame oil

2 tablespoons finely chopped fresh ginger

1/4 cup Dundee orange marmalade (or any orange marmalade that is not too sweet)

For the chicken:

1 (3 1/2- to 4 1/2-pound) fryer chicken, cleaned, patted dry, and cut into quarters or 4 bone-in breasts and 4 thighs

Optional garnish:

2 tablespoons finely chopped scallions

Orange slices

1. Combine all the marinade ingredients except the marmalade in a large nonaluminum bowl. Add the marmalade last, and whisk the marinade well. Taste for seasoning.

2. Add the chicken quarters to the marinade and coat all the pieces evenly. Cover and marinate the chicken for 30 minutes to 2 hours in the refrigerator, turning it once or twice.

3. Preheat the oven to 42 F. Place the chicken quarters or parts skin side up in a large shallow roasting pan and roast for 50 to 55 minutes or until the chicken is golden brown and you don't see any pink when you cut into the chicken. Baste the chicken with the juices once or twice while it is roasting.

4. To serve, remove the chicken from the pan and degrease the drippings. Arrange the chicken on a large serving platter, spoon some sauce over it, and garnish with scallions and orange slices (if using). Serve immediately.

Advance preparation: The dish can be prepared one day ahead, refrigerated and served chilled. Or prepare it up to 2 hours ahead through Step 2 and refrigerate.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)