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Quick taste change -- replace the oranges and orange juice with lemons and lemon juice!
Use fat-free chicken broth to save both fat and calories.
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| Orange Roasted Chicken |
Ingredients
(10 servings - 250 calories per serving)
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| 1 (4-5 lb) |
roasting chicken |
| 2 |
oranges (quartered, unpeeled) |
| 3 tbsp |
melted butter or margerine |
| 1/2 tsp |
dried rosemary |
| 1/2 tsp |
black pepper |
| 2 tbsp |
cornstarch |
| 1 cup |
orange juice |
| 1/2 cup |
chicken broth |
| 1 tsp |
Worcestershire sauce |
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- Preheat oven to 325 degrees.
- Wash chicken and pat dry.
- Stuff oranges into cavity.
- Tie legs together and tuck wing tips under.
- Brush chicken with butter or margerine.
- Sprinkle with rosemary and pepper.
- Place chicken into roasting pan on draining rack (if you don't have a draining rack, set chicken directly on pan bottom).
- Roast for 2 hours.
- Remove chicken from pan and place on large serving platter.
- Carefully pour pan juices into medium saucepan.
- Add cornstarch, stirring well.
- Book over medium heat until mixture boils.
- Stir in orange juice, chicken broth, and Worcestershire sauce.
- Bring to a boil and cook until thickened.
- Brush sauce onto chicken.
- Pour extra sauce into serving dish to be served with chicken.
- Garnish chicken with fresh orange slices, if desired.
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