Main Entrees

Orange Roast Chicken

Ring in the holiday season with the fragrance of a roast chicken, scented with orange and spices, and served with a thick cranberry chutney.

Prep Time 
15 minutes or less
Cook Time 
30 to 60 minutes
Total Time 
1 hour and 30 minutes
Servings 
6
Ingredients 

CHICKEN
1/4 cup orange juice
1/4 cup orange marmalade
2 tablespoons butter
1 (3-1/2 pounds) Gold'n Plump® Whole Chicken
2 tablespoons favorite dried barbecue seasoning
CHUTNEY
1 bag (12 ounces) fresh or frozen cranberries
1/2 cup orange juice
1/2 cup orange marmalade
1/3 cup finely chopped red onion
1/4 cup packed brown sugar
2 tablespoons grated fresh gingerroot
1/2 teaspoon fennel seed

Instructions 

Heat oven to 425°F. Heat 2 tablespoons orange juice, ¼ cup marmalade, and 2 tablespoons butter in small saucepan over medium heat until melted and well blended. Set aside.

Place the chicken, breast side up, on a rack in a roasting pan. Tie legs together with kitchen twine and tuck wings under breast. Rub chicken with remaining 2 tablespoons orange juice; sprinkle evenly with dried seasoning.

Roast chicken for 55 minutes to 1 hour or until juices run clear when dark meat is pierced with the tip of a knife (165°F internally). Brush chicken with reserved glaze mixture during last 15 minutes.

Meanwhile, mix all chutney ingredients in medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low. Simmer about 15 minutes, stirring frequently, until cranberries pop and mixture thickens. Serve warm or at room temperature (stir a spoonful or two of orange juice if too thick as it cools.) Serve with chicken.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Primary Product 
Whole Chicken
Cuisine 
American

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      510
    • Calories from Fat 
      35%
    • Total Fat 
      20g
    • Saturated Fat 
      7g
    • Trans Fat 
      1g
    • Total Carbohydrate 
      50g
    • Protein 
      33g
    • Sugars 
      35g
    • Cholesterol 
      110mg
    • Dietary Fiber 
      4g
    • Sodium 
      200mg
  • DAILY VALUE
    • Vitamin A 
      15%
    • Vitamin C 
      47%
    • Calcium 
      6%
    • Iron 
      14%
  • DIETARY EXCHANGES
    • Other Carbohydrates 
      3
    • Fat 
      1.5
    • Fruit 
      .5
    • Lean Meat 
      4.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Lisa Golden Schroeder