Pre-heat the oven to 400°F.
Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to the package directions. Drain thoroughly.
Arrange the chicken pieces in a roasting pan and season with salt, pepper and ginger. Drizzle about 2 tablespoons of the oil over the chicken. Roast the chicken, turning the pieces occasionally, until the juices run clear and the skin is golden brown, 45-50 minutes.
In a small bowl, add the orange marmalade, balsamic vinegar, chicken stock and rosemary. Stir to combine and set aside. During the last 10 minutes of cooktime, brush the chicken with the orange glaze.