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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

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Sandy in Dayton August 02, 2009

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.

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Valkey July 25, 2008

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:)

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Caitlin Williams January 29, 2008

Excellent chicken and enjoyed by all family members. I did use freshly squeezed juice and Grand Marnier but it's the apricot that made the sauce that made the chicken! TFS. Made for ZWT3.

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Julie B's Hive June 13, 2007

Very good! This is basically a roasted chicken, with a very nice orange/apricot sauce to serve over it. We enjoyed this recipe.

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Michelle Berteig June 12, 2007

Yes I am glad I made this roasted chicken! It was very moist and the skin crisped up very nicely. Don't skimp by omitting the Grand Marnier. It really 'makes' the sauce. You can buy a little 50 ml. airplane-sized bottle and it's the perfect amount. The sauce does not have an alcohol taste..just a slightly sweet orange finish. Very nice. I did add a little less than a Tb. of flour to thicken the sauce a bit. Thank you NcMysteryShopper!! Side suggestion: roast some quarted red-skinned potatoes (tossed with some olive oil, kosher salt, pepper and garlic) while roasting the chicken. Yum!

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LifeIsGood April 16, 2007

I love this chicken. I don't like gravy on my meat but this gravy was so good I put it on everything. I think the recipe has a cool and funny name! Thanks NC for making the chicken so good!

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Mini Chef Ty March 29, 2007

I found it easy to make and very tasty, didn't change a thing.

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R. Warren Meddoff March 23, 2007

Delicious! I wouldn't change a thing. Bravo!

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Raspberry Cordial March 20, 2007

This was a wonderfully tasty chicken and sauce. It made the house smell good also. We loved the sauce over our mashed potatoes as well as the chicken. It was fairly quick to prepare for the oven. Thanks for a great recipe!

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Trisha W March 19, 2007
Orange You Glad You Made This Roasted Chicken?