My Orange Roast Chicken
October 26, 2016
Categories: Dinner, Main Dish, Poultry, Chicken, Fruit, Orange, North American, Budget-Friendly, Easy/Beginner Cooking, Christmas, Fall/Autumn, Ladies Luncheon, Passover, Romantic Dinner, Rosh Hashanah, Sunday Dinner, Valentine's Day, Marinate, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Make it from scratch, Whole Chicken, Kosher Meat more
"Prep time: 1.25 hours including marinating Cook time: 1 - 2 hours Entered this in a contest omn another site years ago."
- Serving Size: 1 (589 g)
- Calories 498.2
- Total Fat - 9.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 1088.6 mg
- Sodium - 1304.9 mg
- Total Carbohydrate - 16.1 g
- Dietary Fiber - 1.1 g
- Sugars - 10.9 g
- Protein - 82.2 g
- Calcium - 73.2 mg
- Iron - 11.6 mg
- Vitamin C - 52.1 mg
- Thiamin - 0.2 mg
Wash and clean the chicken, pat dry.
Mix the soy sauce, brown sugar, garlic and salt and pepper.
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.
Preheat oven to 350°F.
Peel and halve the onions.
Quarter the orange.
Remove chicken from bag and place in a roasting pan.
Save the soy preparation.
Place the onion halves and orange quarters in the chicken cavity.
Salt and pepper the outside of the chicken well.
Place the "stuffed" chicken in the preheated oven.
Place the soy preparation in a small saucepan and heat over medium heat until boiling. Add salt and pepper to taste.
Turn off heat and use warm to baste.
Baste the chicken with this mixture every 15 minutes until the chicken is cooked through.
Cook until juices run clear and meat is no longer pink.
Tips & Variations
No special items needed.