The Pioneer Woman Tasty Kitchen
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Roasted Orange Chicken

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Level: Easy

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Description

A wonderful, simple twist on your basic roasted chicken that is sure to please!

Ingredients

  • 7 pounds Chicken
  • 1 whole Orange
  • 1 whole Onion
  • Salt and Pepper
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • ½ cups White Wine
  • _____
  • FOR THE GLAZE:
  • 3 Tablespoons Unsalted Butter
  • 3 Tablespoons Dijon Mustard
  • 3 Tablespoons Honey
  • 1 Tablespoon Apricot Jam
  • 3 Tablespoons Orange Liqueur

Preparation

Rinse one 7 pound chicken inside and out and pat dry.

Cut 1 orange in quarters and squeeze juice over chicken inside and out. Salt chicken cavity and stuff with orange rind and 1 small onion, quartered.

Tie chicken legs together with kitchen string. Sprinkle bird all over with salt and pepper. Then sprinkle 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme.

Place chicken in roasting pan, breast side up, and pour 1/2 cup of white wine into pan. Bake at 400F for 20 minutes. Then reduce heat to 350 for an additional 1 hour and 30 to 40 minutes (depending on oven, until golden brown).

Prepare glaze while chicken is roasting. Spoon glaze over chicken after approximately an hour of cooking.

GLAZE

Heat 3 tablespoons each: unsalted butter, Dijon mustard, honey and 1 tablespoon of apricot jam until hot. Remove from heat and stir in 3 tablespoons of orange liqueur.

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