Orange 'n' Onion Roast Chicken
the Editors of Publications International, Ltd.

Orange ‘n' Onion Roast Chicken
Yield
Makes 6 servings
Ingredients
1 | whole chicken (about 3-3/4 pounds) |
1/2 | teaspoon salt |
1/4 | teaspoon black pepper |
2 | oranges, peeled |
1 | medium onion, thinly sliced |
1/2 | cup dry white wine |
1/2 | cup orange juice |
2 | tablespoons grated fresh ginger |
1/4 | cup apple jelly, melted |
Preparation
- Preheat oven to 350°F. Sprinkle chicken with salt and pepper; set aside. Separate oranges into segments. Place half of segments in chicken cavity. Place onion in small shallow roasting pan or 8-inch square baking dish. Arrange remaining orange segments over onion. Drizzle with wine. Place chicken, breast side down, on top of orange mixture. Combine orange juice and ginger; brush over chicken. Bake, uncovered, 30 minutes.
- Turn chicken, breast side up, and brush with melted jelly. Bake 1 hour or until chicken is tender and thermometer inserted into thickest part of thigh registers 180°F. Baste with pan juices after every 20 minutes of baking. (If chicken browns too quickly, tent with foil.) Transfer chicken to cutting board; tent with foil. Let stand 5 to 10 minutes. Carve into 6 servings; remove and discard skin, if desired.
Nutritional Information
Calories | 367 |
Calories from Fat | 36 % |
Total Fat | 14 g |
Saturated Fat | 4 g |
Cholesterol | 106 mg |
Carbohydrate | 19 g |
Fiber | 2 g |
Protein | 36 g |
Sodium | 260 mg |
Dietary Exchange
Fruit | 1 |
Meat | 3 |
Fat | 1/2 |
Check out more recipes for Chicken