Rating: 3 stars
91 Ratings
  • 5 star values: 19
  • 4 star values: 23
  • 3 star values: 22
  • 2 star values: 15
  • 1 star values: 12

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
10 mins
total:
1 hr 45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

505 calories; calories from fat 48%; fat 27g; saturated fat 7g; cholesterol 132mg; sodium 621mg; carbohydrates 23g; fiber 1g; protein 41g.
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