Orange-Coriander Roast Chicken With Red Onions  Chicken  126 reads

Orange-Coriander Roast Chicken

Orange-Coriander Roast Chicken With Red Onions

4 small red onions, sliced into 1/2-inch-thick rings
2 3 1/2-pound chickens
3/4 cup orange marmalade
1/4 cup olive oil
1 1/2 teaspoons ground coriander
kosher salt and pepper

Heat oven to 400° F. Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the backs.

In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour and 15 minutes (internal temperature of 165° F).

Transfer the chickens and onions to a platter and let rest for 10 minutes. Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard. Serve the chickens and onions with the remaining juices.

Nutrition Facts Per Serving:
505 calories; calories from fat 48%; fat 27g; saturated fat 7g; cholesterol 132mg; sodium 621mg; carbohydrates 23g; fiber 1g; protein 41g.

Serves 8

Rating 1.00/5
Rating: 1.0/5 (1 vote)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team