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Orange-Coriander Roast Chicken with Red Onions Recipe

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This recipe for Orange-Coriander Roast Chicken with Red Onions is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Four small red onions sliced into 1/2-inch thick rings
Two 3 1/2 lb. chickens
3/4 c. orange marmalade
1/4 c. olive oil
1 1/2 tsp. ground coriander
Kosher salt and pepper
Directions:
Directions:
Heat oven to 400º F. Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the bodies. In a small bowl, combine the marmalade, oil, coriander, 2 tsp. salt, and 3/4 tsp. pepper. Spread the mixture over the chickens, and roast until they are cooked through, about 1 hour and 15 minutes (internal temp. 165ºF). Transfer the chickens and onions to a platter and let rest for 10 minutes. Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard. Serve the chickens and onions with the remaining juices.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr, 45 min.

 

 

 

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