Orange n Onion Roast Chicken

Orange ‘n' Onion Roast Chicken

Orange ‘n' Onion Roast Chicken


Makes 6 servings


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


  1. 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.
  2. 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

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