Roasted Orange Glazed Chicken
- Ready In:
- 1hr 55mins
- Ingredients:
- 11
- Serves:
-
4-8
ingredients
- 1 (5 1/2 lb) whole chickens
- 1 small orange
- 1 teaspoon salt, divided
- 1 small red onion, cut into 8 wedges
- 1 bay leaf
- 1⁄4 teaspoon thyme
- 1⁄4 teaspoon black pepper
-
Glaze
- 1 tablespoon honey
- 1 tablespoon orange juice
- 1⁄2 teaspoon Dijon mustard
- 1 pinch salt
directions
- Heat oven to 425°F.
- Remove giblets and neck from chicken.
- Rinse chicken inside and out with cold running water; drain well.
- Pat dry with paper towels.
- Grate 1/2 teaspoons rind from orange and set aside.
- Cut orange into quarters.
- Sprinkle ½ teaspoons salt inside cavity of bird.
- Stuff chicken with onion, orange quarters, bay leaf, and thyme.
- Place on rack in large foil-lined roasting pan.
- Sprinkle with remaining salt and pepper.
- Roast chicken 1 hour and 15 minutes.
- In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
- Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
- Let the chicken rest for 15 minutes before slicing.
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RECIPE SUBMITTED BY
I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0)
My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it.
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