Total Time
4hrs 30mins
Prep 40 mins
Cook 3 hrs 50 mins

A delicious dish, this can be paired with just about anything, from a wild rice blend, lemon risotto with cilantro and parsley, or potatoes au gratin. Use your imagination. Recipe by Great American cookbook.

Ingredients Nutrition

Directions

  1. Rinse chicken with cold water and drain well; pat dry with paper towels. Loosely stuff cavity of chicken with orange, onion, and cilantro sprigs.Preheat oven to 375*. Sprinkle bird inside and out with 2 1/2 teaspoons salt and pepper. Skewer roaster openings, truss wings underneath body and tie drumsticks together. Place breast side up on rack in shallow open roasting pan. Brush with 1 tablespoon butter; set aside.
  2. Combine orange juice, cilantro leaves, orange marmalade, remaining 3 tablespoons butter, remaining 1/4 teaspoons salt, orange peel and pepper seasoning in container of food processor or blender. Process until well blended and smooth; set aside 1 1/4 cups. Bake the roaster in preheated oven 2 hours, or about 20 minutes per pound, basting occasionally with remaining orange mixture, meat thermometer registers 185*F, leg moves freely or juices run clear when pierced with a fork. Let the roaster stand 20 minutes while completing sauce.
  3. Remove 1 tablespoon drippings from roasting pan to a small saucepan. Whisk in 1 tablespoon flour and cook over medium heat 3 minutes, stirring constantly. Gradually whisk in reserved basting liquid, stirring constantly until thickened. (If mixture is too thick, add additional orange juice until desired consistency.) Garnish with orange, avocado and cilantro.
  4. Note: If skin begins to brown too much, cover brown areas with foil.

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