Place chicken in a gratin dish.
Heat marinade ingredients in a small saucepan, stirring, until marmalade dissolves. Pour over chicken. Cover and refrigerate for one night (up to 24 hours). Turn once or twice to the other side.
Remove chicken from marinade, with 6 tbsp marinade in a roasting tube form. Bring remaining marinade to a boil in a small saucepan.
Gently bubble at moderate temperature for 5 minutes, then stir in chicken soup paste and reduce a little more.
Roast chicken in stove at 200 °C degrees for 60 to 65 min.
Whisk the sour cream into the sauce, let it bubble once, season.
Serve with the chicken.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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