1. Arrange chicken pieces, skin side down, in a 2-quart glass baking dish with thin part toward the center and thicker part toward the outside.
2. Mix marmalade, orange juice, Burgundy, cornstarch, brown sugar, lemon juice and salt in a bowl. Pour sauce over chicken. Cover with waxed paper.
3. Cook in microwave oven 10 minutes at HIGH. Turn chicken over. Cook covered 15 minutes at ROAST, or until tender.