By Liza at Food.com on December 12, 2006
Photo by French Tart
Photo by French Tart
"This is my favorite roast chicken b/c it is a little unexpected. Make sure you have a shot of grand marnier while cooking...that is the ritual in our house so we try to make this often!"
Serving Size: 1 (354 g)
Servings Per Recipe: 4
"My husband doesn't like chicken very much (a steak and potatoes man), but he loves this chicken!"
"Made this for dinner last night - YUMMO - DH adored it and so did I. So moist and very, tasty."
"well all I can add is this bird wea utterly fantstic, I used a large roaster chicken almost the size of a small turkey! I doubled the glaze, also added in a half of a lemon along with the orange, I usually use seasoned salt but because of the glaze I used white salt and lots fresh ground black pepper, I am going to make this recipe using a small turkey next time I bet it will be wonderful also, we loved this for Sunday dinner thanks for sharing this winner Liza!"
"All I can say is WOW! I made per instructions and it turned out awesome. I had a rather large bird so I used all the glaze during baking. I took FTs advice and made a gravy with a splash of GM and it was by far the best chicken gravy I've ever had. Thanks for sharing Liza!"
"Absolutely delicious. Like Cindy, I used sugar free apricot preserves and I even reduced the butter. I probably won't make this too often since the Grand Marnier is a bit on the expensive side, but it was absolutely wonderful. I will share this recipe with family and friends!"
"I just loved this glaze...I used sugar free honey and sugar free jelly and it was wonderful...I am going to try this glaze on my thanksgiving turkeys...I bet it would be fabulous..."
"Liza, this was just AMAZING! I love discovering recipes like this - we eat a lot of chicken and this will be on our menu for special dinners from now on! I followed the instructions to the letter - that included me having a swig of Grand Marnier every now and then - which I think enhanced the whole dining experience! It was an easy to follow recipe with very sophisticated and elegant results. The glaze would be superb on other types of poultry too, and we always love the addition of fruit to roast fowl and roast meats in general. I made a gravy with the chicken juices and added some orange juice and more Grand Marnier to it, for a double flavour explosion! Made for PAC Autumn 2007 - many thanks Liza for this stunning recipe.FT:-)"
"OUTSTANDING! This is one of my favorite roasted chicken recipes on Zaar! I used a giant 5.5 pound chicken and I would suggest doing the same, because everyone will want seconds and thirds. Super easy recipe to make! I followed the recipe exactly and wouldn't change a thing. The whole grain mustard in the glaze coupled with the sweet honey and jam is sheer perfection. The result is a crispy and flavor packed skin and a succulent chicken with hints of the glaze ingredients in every bite. I made Recipe #202181 along with the chicken which made for an easy and impressive dinner. Thanks Liza!"