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Orange ' n' Onion Roast Chicken
Orange ‘n' Onion Roast Chicken
Yield: Makes 6 servings
Ingredients:
1whole chicken (about 3-3/4 pounds)
1/2teaspoon salt
1/4teaspoon black pepper
2oranges, peeled
1medium onion, thinly sliced
1/2cup dry white wine
1/2cup orange juice
2tablespoons grated fresh ginger
1/4cup 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.
Nutritional Information:
Serving Size:
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
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