Orange-Coriander Roast Chicken With Red Onions

Photo by Marcus Nilsson
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 505 calories
    • Calories 48 calories from fat
    • Fat 27 g
    • Sat Fat 7 g
    • Cholesterol 132 mg
    • Sodium 621 mg
    • Protein 41 g
    • Carbohydrate 23 g
    • Fiber 1 g


  1. Check 4 small red onions, sliced into 1/2-inch-thick rings
  2. Check 2 3 1/2-pound chickens
  3. Check 3/4cup orange marmalade
  4. Check 1/4cup olive oil
  5. Check 1 1/2teaspoons ground coriander
  6. Check kosher salt and pepper


  1. Heat oven to 400° F. Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the backs.
  2. In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour and 15 minutes (internal temperature of 165° F).
  3. Transfer the chickens and onions to a platter and let rest for 10 minutes. Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard. Serve the chickens and onions with the remaining juices.