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Orange-Roasted Chicken

My H-E-B Texas Life Magazine December 2013



Quick and easy

Quick and easy

Prep Time:

30 minutes

Cook Time:

50 minutes


4 servings


1  whole chicken

2  oranges

1/2  c.  orange marmalade

2  Tbsp.  soy sauce

3  cloves garlic, chopped

1/2  c.  chicken broth

1  Tbsp.  cornstarch

1  Tbsp.  brown sugar


Preheat oven to 350°F. Remove neck and giblets from chicken and set aside.

Zest oranges and set aside. Cut oranges into quarters, reserve 3, and stuff remaining one into cavity of chicken. Fold wings under chicken and tie legs together with butcher's twine.

Whisk marmalade and soy sauce together and reserve 1/2 for the sauce. Rub 3 to 4 Tablespoons of marmalade-soy mixture under the skin of the chicken. Place breast side up in roasting pan and roast 50 minutes, basting 3 to 4 times. If chicken begins to darken too much, make a foil tent to place over it.

In a small saucepan place chicken neck, garlic and broth, bring to a boil, then reduce to a simmer until reduced by half. Remove neck. Squeeze orange juice from reserved oranges into a bowl with cornstarch and stir until smooth. Add to reduce stock along with reserved marmalade-soy mixture, and brown sugar. Cook until thickened.

Remove chicken from oven and rest 15 minutes. Cut string and slice chicken accordingly. Serve with sauce.
Nutritional Information
Calories: 430, Total Fat: 16g, Saturated Fat: 4.5g, Sodium: 680mg, Carbohydrates: 41g, Dietary Fiber: 2g, Protein: 31g
My H-E-B Texas Life Magazine December 2013

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