Orange-Coriander Roast Chicken With Red Onions

Orange-Coriander Roast Chicken With Red Onions
Marcus Nilsson

Serves 8
preparation
10
minutes
cooking
105
minutes

Ingredients

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

Directions

  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.
     
Kate Merker
March 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 48 %
  • Fat 27 g
  • Sat Fat 7 g
  • Cholesterol 132 mg
  • Sodium 621 mg
  • Carbohydrate 23 g
  • Fiber 1 g
  • Protein 41 g
What does this mean? See Nutrition 101.