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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (566g) Recipe makes 4 servings |
||
| Calories 1127 | ||
| Calories from Fat 752 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 83.6g | 128% | |
| Saturated Fat 27.9g | 139% | |
| Monounsaturated Fat 33.2g | ||
| Polyunsaturated Fat 15.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 361mg | 120% | |
| Sodium 391mg | 16% | |
| Potassium 1082mg | 30% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 8.3g | ||
| Protein 78.8g | 157% | |
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Ingredients
-
1 (4 lb) whole roasting chickens
- 1 cup orange juice
- 1 orange
- 2 garlic cloves
- salt and pepper
- 1/4 cup butter
Directions
1
Clean chicken and pat dry.2
Rub skin with half of 1 orange.3
Stuff cavity of chicken with 2 orange halves, garlic cloves and the butter.4
Roast at 350F for 22 minutes for each pound.5
Make sauce by adding orange juice to the pan drippings and reducing by half.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Whole
- Main Ingredient > Fruit
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven > Roast
- Preparation > Number of Servings
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Lennie
On Mar 27, 2002
Great flavour! I roasted the chicken covered for the first half of cooking time, then added 1 tbsp olive oil to the orange juice and poured that into the pan for the last half of cooking time; cooked it uncovered, basting like mad. When done, and while the chicken rested, I put the pan with the drippings on the stove and boiled it, whisking up the brown bits, until reduced to a syrupy consistency. Fabulous! I didn't even need to add salt or pepper to the sauce! Erin, this recipe is a real keeper; very easy and very delicious!
From: Night Owl
On Sep 6, 2007
Very good! I had never tried orange with chicken before & was fearful it would have too much orange flavour. My chicken had a small cavity so I used 2-1/4 pieces of an orange to stuff & upped the garlic. For the sauce I used about 1/2 cup orange juice. It was moist & delicious! Next time I will stuff the full 2-1/2 pieces in the cavity & use the full 1 cup of orange juice. The fresh O.J. was milder than I thought it would be. We enjoyed this, thanks.
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