Orange ‘n' Onion Roast Chicken
Makes 6 servings
|1||whole chicken (about 3-3/4 pounds)|
|1/4||teaspoon black pepper|
|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|
- 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.
|Calories from Fat||36 %|
|Total Fat||14 g|
|Saturated Fat||4 g|
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