Orange-Coriander Roast Chicken With Red Onions

Orange-Coriander Roast Chicken With Red Onions
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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 April, 2008

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 .

Quick Tip

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

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