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Orange Roasted Chicken

User Rating 4.5 Star Rating (3 Reviews)


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Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes


  • 1 roasting chicken, about 5 pounds
  • 1/4 cup melted butter
  • salt and pepper
  • 1/2 teaspoon dried crumbled rosemary
  • 2 oranges, cut in half
  • 1/4 cup cornstarch
  • 2 cups orange juice
  • 1 cup chicken broth
  • 1 tablespoon brown sugar


Brush chicken with butter; season with salt, pepper, and the rosemary. Put orange halves in the chicken cavity. Roast in a preheated 325° oven for about 2 1/2 hours, or use time guide on chicken packaging. A thermometer inserted into the thickest part of the thigh should produce a temperature of 175°F to 180°F. Remove chicken from the pan. Sprinkle cornstarch into the pan drippings. Cook, stirring, over medium heat until smooth. Remove from heat and gradually stir in remaining ingredients until smooth. Bring to a boil over medium heat, stirring constantly, and boil for 2 minutes.
Serves 6.

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User Reviews

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 5 out of 5
Orange Roasted Chicken, Member bandonart

Hahahaha...I get the joke about the Grey Goose. Yes, the OJ goes in the pan BUT save a bit for the Ole Grey Goose because without it, ""she ain't what she used to be"". hahaha. Great chicken, by the way. Tender with a crispy skin. Put some orange slices UNDER the skin along with a little EVOO and some tarragon. Then, I put it under the broiler for about 3 minutes before baking it....got out most of the fat and left a brown and crispy skin. Followed the recipe from there. Served with tarragon rice, steamed green beans and a little white wine. Enjoy!

2 out of 2 people found this helpful.

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