Orange-Coriander Roast Chicken With Red Onions

1. 1

   Heat oven to 400u00b0 F.

2. 2

   Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the bodies.

3. 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. 4

   Transfer the chickens and onions to a platter and let rest for 10 minutes.

5. 5

   Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard.

6. 6

   Serve the chickens and onions with the remaining juices.

7. 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.

* Per serving · 4 servings · Values may vary.