Orange Chicken

Oranges embedded into the chicken cavity while it cooks infuse fresh flavor, enhanced on the plate with luscious orange sauce.

  • prep time 60 min
  • total time 2 hr 45 min
  • ingredients 7
  • servings 4

Ingredients

2
oranges
2
tablespoons olive oil
1
whole chicken (3 to 4 lb)
1
teaspoon each salt and pepper
1/3
cup sugar
1/3
cup red wine vinegar
1
cup orange juice
  • 1 Heat oven to 375°F. With vegetable peeler, remove all of outer orange portion (zest) in one long piece from oranges. Cut oranges in half. Squeeze juice from 1 1/2 oranges to measure about 1/2 cup. Stir oil into juice.
  • 2 Sprinkle chicken, inside and out, with salt and pepper. Place orange zest from 1 orange and remaining orange half inside chicken. Tie legs together with string. Insert meat thermometer so tip does not touch bone. In 13x9-inch (3-quart) glass baking dish, pour 1/2 cup water; place chicken in dish. Pour orange juice-oil mixture over chicken.
  • 3 Roast uncovered 1 hour 45 minutes, spooning drippings from dish over chicken every 30 minutes, until thermometer reads 180°F and legs move easily.
  • 4 Cut remaining orange zest into thin (1 1/2x1/8-inch) strips to make about 1/4 cup. In 2-quart saucepan, place orange strips and 2 cups water. Heat to boiling. Drain and set orange strips aside. In same saucepan, heat sugar and vinegar over high heat to boiling. Reduce heat to medium; cook 5 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in orange strips and 1 cup orange juice.
  • 5 When chicken is done, place in another shallow pan; cover to keep warm. Into small bowl, strain drippings from dish; skim off and discard fat. Add to mixture in saucepan. Cook over medium heat 20 to 25 minutes, stirring occasionally, until slightly thickened. Serve sauce with chicken.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    520
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    30g
    30%
    (Dietary Fiber
    1g
    1%
      Sugars
    27g
    27%
    ),
    Protein
    41g
    41%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    40%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    0 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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