Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Orange You Glad You Made This Roasted Chicken? Recipe
    Lost? Site Map

    Orange You Glad You Made This Roasted Chicken?

    Orange You Glad You Made This Roasted Chicken?. Photo by NcMysteryShopper

    1/5 Photos of Orange You Glad You Made This Roasted Chicken?

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    10 mins

    1 hr 20 mins

    NcMysteryShopper's Note:

    I served this creation for dinner with our house guests and everyone raved over the recipe. It is one of those dishes where every bite led to another compliment. Moist, and flavorful - Slightly sweet and citrusy! The kids loved it as much as the adults. If you have a large family you may want to make two chickens, especially if you are planning to have leftovers! There is an extra contest ingredient in case you want to leave out the orange liqueur (but I wouldn't!). Serve with rice and veggies. This recipe was created for RSC #9.------

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Clean chicken and pat dry. Sprinkle Salt and Pepper into the chicken cavity.
    2. 2
      Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
    3. 3
      Stuff (in small batches to make even throughout cavity) onion, fresh herbs, butter, orange quarters, and remaining garlic. Rub chicken skin with a little butter. Sprinkle with salt and pepper.
    4. 4
      To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
    5. 5
      Roast chicken at 400 degrees for 15 minutes to get skin crisp and then lower heat to 350 and continue to roast for 65 minutes, or when internal thermometer reaches 180 degrees, or when juices run clear. Occasionally baste chicken with pan juices.
    6. 6
      Remove chicken from pan and place on a platter.
    7. 7
      Pour pan juices into a sauce pan and add 3/4 cups of the orange juice, Grand Marnier, chopped apricots and brown sugar (if using, remember this will make it a bit sweeter.) Whisk on high until it comes to a boil, lower temp and whisk occasionally until sauce thickens (about 7 minutes) add flour if necessary. You can add the remaining 1/4 cup of OJ if you need to reheat the sauce.
    8. 8
      Pour sauce over the chicken slices when served.

    Ratings & Reviews:

    • on August 02, 2009

      45

      Sauce was awesome, but chicken was only pretty good. With all the great ingredients, was expecting much better - I put it together using all fresh ingredients, covered it and refrigerated for 2 hours - it cooked up really nice and pretty and was really moist, but next time I will put the fresh herbs under the skin and put the whole chicken in a large baggie and pour the mixture of the fresh orange juice with apricots and Grand Mariner over the whole chicken and marinate for at least 2 hours. I will save the marinate liquid and boil it and then add the juices from the baked chicken like you suggested. I did not add the brown sugar. I used corn starch instead of flour to thicken the final sauce. Thanks NcMysteryShopper for a good chicken and a great starting place. I am going to try this on a pork tenderloin

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2008

      25

      Sorry, this one just didn't do it for me. Not that it was a bad recipe, I just realized I'm not a citrus/sweet sauce person. I did as others suggested and only used 1 T of brown sugar and it was still really sweet. The chicken did turn out very moist. One tip, if you get a chicken that is over 4lbs, make sure you allow extra roasting time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2008

      55

      Delicious! Tender juicy meat in 1.5 hours, great flavor. Easy to make. I threw some carrots in the pan for the last half hour, the gravy went very well with the carrots. The gravy was just a touch too sweet for me, my boyfriend loved it as is. Next time I think I will only use 1 Tbsp of sugar. And yes, there will be a next time, hopefully soon:)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

    Advertisement

    Nutritional Facts for Orange You Glad You Made This Roasted Chicken?

    Serving Size: 1 (408 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 696.7
     
    Calories from Fat 420
    60%
    Total Fat 46.6 g
    71%
    Saturated Fat 15.3 g
    76%
    Cholesterol 202.4 mg
    67%
    Sodium 446.5 mg
    18%
    Total Carbohydrate 22.5 g
    7%
    Dietary Fiber 2.5 g
    10%
    Sugars 16.9 g
    67%
    Protein 45.6 g
    91%

    The following items or measurements are not included:

    fresh basil

    fresh rosemary

    Grand Marnier

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites