My Orange Roast Chicken
Recipe: #25102
October 26, 2016
Categories: Chicken, Orange, Christmas, Passover, Romantic Dinner, Sunday Dinner Valentine's Day, Marinate, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"Prep time: 1.25 hours including marinating Cook time: 1 - 2 hours Entered this in a contest omn another site years ago."
Ingredients
Nutritional
- Serving Size: 1 (573.2 g)
- Calories 491.6
- Total Fat - 9.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 1088.6 mg
- Sodium - 1304.2 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.1 g
- Sugars - 9.9 g
- Protein - 82.1 g
- Calcium - 86.3 mg
- Iron - 11.5 mg
- Vitamin C - 41.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Wash and clean the chicken, pat dry.
Step 2
Mix the soy sauce, brown sugar, garlic and salt and pepper.
Step 3
Place the whole chicken in a gallon zip lock bag. Add the soy preparation to the bag and seal. Place in fridge for 1 hour.
Step 4
Preheat oven to 350°F.
Step 5
Peel and halve the onions.
Step 6
Quarter the orange.
Step 7
Remove chicken from bag and place in a roasting pan.
Step 8
Save the soy preparation.
Step 9
Place the onion halves and orange quarters in the chicken cavity.
Step 10
Salt and pepper the outside of the chicken well.
Step 11
Place the "stuffed" chicken in the preheated oven.
Step 12
Place the soy preparation in a small saucepan and heat over medium heat until boiling. Add salt and pepper to taste.
Step 13
Turn off heat and use warm to baste.
Step 14
Baste the chicken with this mixture every 15 minutes until the chicken is cooked through.
Step 15
Cook until juices run clear and meat is no longer pink.
Tips
No special items needed.