Orange-Coriander Roast Chicken With Red Onions – a delicious recipe with red onions, chickens, orange marmalade, olive oil, ground coriander, Kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 400u00b0 F.
2
Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the bodies.
3
In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour, 15 minutes (internal temperature 165u00b0 F).
4
Transfer the chickens and onions to a platter and let rest for 10 minutes.
5
Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard.
6
Serve the chickens and onions with the remaining juices.
7
Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes. Marmalade makes a quick and easy French-style orange glaze.
260
kcal
Calories
17
g
Fat
11
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 small red onions, sliced into 1/2-inch-thick rings, 2 3 1/2-pound chickens, 3/4 cup orange marmalade, 1/4 cup olive oil, and more.
Yes, Orange-Coriander Roast Chicken With Red Onions falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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