Prep 15 mins
Cook 2 hrs
I found this in Cooking Light magazine and just had to post it! I love this sauce over a roasted chicken. The magazine stated you can also just make the sauce and then use it to serve over sauteed chicken breasts for a quick weeknight meal.
- 1 roasting chicken (4 lbs)
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1 clementine, quartered
- 1⁄2 cup orange juice, fresh from 2 oranges
- 1⁄2 cup fresh cranberries
- 2 tablespoons sugar
- 1⁄2 cup fat-free low-sodium chicken broth
- 1 1⁄2 teaspoons cornstarch
- 2 tablespoons water (or may substitute Madeira wine)
- 6 clementines, sectioned to equal 2 cups
- Preheat oven to 450°F.
- Remove and discard giblets and neck from chicken. Rinse chicken with COLD water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers gently pushing between skin and meat.
- Rub salt and pepper under loosened skin and sprinkle in body cavity; then place clementine QUARTERS in cavity.
- Place chicken, breast side down, on a broiler pan. Insert a meat thermometer into meaty part of thigh, making sure not to touch bone.
- Bake at 450F for 25 minutes. Reduce oven temperature to 350F and turn chicken breast side up; bake at 350F for 1 hour or until thermometer registers 180°F.
- Cover chicken loosely with foil and let stand 10 minutes; then remove skin and discard.
- Make the sauce by placing the orange juice, cranberries, and sugar in a medium saucepan. Cook at medium high for 5 minutes or until the cranberries pop. Then add chicken broth.
- Combine the cornstarch and water (or wine if you choose) in a small dish and stir into the cranberry mixture. Bring to a boil and cook for 1 minute, stirring constantly.
- Remove from heat and stir in the clementine sections.