Orange-Coriander Roast Chicken With Red Onions

Marcus Nilsson
Serves 8 Hands-On Time: 10m Total Time: 1hr 45m

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.
     
By Kate Merker,  April 2008

Quick Tip

Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes.

Nutritional Information

  • Per Serving
  • Calories 505Calories From Fat 48%
  • Fat  27g
  • Sat Fat  7g
  • Cholesterol  132mg
  • Sodium  621mg
  • Carbohydrate  23g
  • Fiber  1g
  • Protein  41g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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