Citrus & Onion Roast Chicken Recipe | Easy & Flavorful

Orange ‘n' Onion Roast Chicken

YIELD Makes 6 servings

INGREDIENTS

1 whole chicken (about 3-3/4 pounds) 1/2 teaspoon salt 1/4 teaspoon black pepper 2 oranges, peeled 1 medium onion, thinly sliced 1/2 cup dry white wine 1/2 cup orange juice 2 tablespoons grated fresh ginger 1/4 cup apple jelly, melted

PREPARATION:

1. Preheat oven to 350°F. Sprinkle chicken with salt and pepper; set aside. Separate oranges into segments. Place half of segments in chicken cavity. Place onion in small shallow roasting pan or 8-inch square baking dish. Arrange remaining orange segments over onion. Drizzle with wine. Place chicken, breast side down, on top of orange mixture. Combine orange juice and ginger; brush over chicken. Bake, uncovered, 30 minutes.
2. Turn chicken, breast side up, and brush with melted jelly. Bake 1 hour or until chicken is tender and thermometer inserted into thickest part of thigh registers 180°F. Baste with pan juices after every 20 minutes of baking. (If chicken browns too quickly, tent with foil.) Transfer chicken to cutting board; tent with foil. Let stand 5 to 10 minutes. Carve into 6 servings; remove and discard skin, if desired.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Calories 367 Calories from Fat 36 % Total Fat 14 g Saturated Fat 4 g Cholesterol 106 mg Carbohydrate 19 g Fiber 2 g Protein 36 g Sodium 260 mg DIETARY EXCHANGE: Fruit 1 Meat 3 Fat 1/2