Orange-Coriander Roast Chicken With Red Onions
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
- 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.
- 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).
- 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.
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
Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes.
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