Christmas Orange Glazed Chicken

Photo by Rhonda A.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

120

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1 1 7

    Roasting chicken (about 7 lbs)

  • 1 1

    1 orange quartered

  • 1 1

    1 small onion, quartered.

  • to

    and fresh ground pepper to taste

  • 2 2

    2 tsp dried rosemary

  • 1/2 1/2

    1/2 water

  • 3 3T 3 1 3

    3T grainy Dijon mustard, 3 T honey, 1 T apricot jam (or orange marmalade), 3 T Grand Marnier or other orange liquor

  • 2 2

    2 lbs new potatoes, scrubbed and halved

Directions

Preheat oven to 400 degrees. Rinse chicken inside out and pat dry. Squeeze juice of the orange quarters all over the bird inside and out. Place orange and the onion quarters inside the bird and tie the legs together with kitchen string. Sprinkle salt and pepper all over the out side of the bird, then sprinkle with rosemary. Place bird, breast-side up in a roasting pan and pour water into the pan. Roast chicken for 20 minutes. Reduce heat to 350 degrees and roast for and hour. While the bird is roasting, heat butter, mustard, honey and jam in a small saucepan until smooth and hot to touch. Remove from heat and stir in the Grand Marnier. Spoon glaze over the chicken. Add potatoes to the roasting pan and bake until bird is golden brown and meat & potatoes are tender - about an additional 40 minutes.

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