Marcus Nilsson
Hands-On Time
10 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 8

How to Make It

Step 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.

Step 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).

Step 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.
 

Ratings & Reviews

/5
Reviews
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