Gluten Free Orange Roasted Chicken Recipe

Orange juice, sherry wine vinegar, and fresh rosemary create a fabulously sweet and savory glaze for a whole-roasted chicken. Grated ginger adds a zesty richness that makes the perfect partner for the citrus-infused flavor.
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Ingredients
Recipe yields 6 servings
1 whole chicken (about 4 lbs)
1/2 tsp salt
Black pepper to taste
2 oranges, peeled plus additional orange slices, for garnish
1 onion, sliced
1/2 cup sherry wine vinegar
1/2 cup orange juice
2 Tbsp fresh grated ginger
1 tsp orange zest
2 tsp chopped fresh rosemary
1/4 cup orange marmalade
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Directions
Step 1

Preheat oven to 350°. Season chicken with the salt and pepper. Place half of the orange segments into the chicken cavity.

Step 2

In a shallow roasting pan, arrange the onion and the remaining half of the orange segments. Add the sherry vinegar. Place the chicken, breast side down, on top of the onion mixture. In a cup, combine orange juice, ginger, orange zest and rosemary. Brush the orange juice mixture over the chicken. Roast for 30 minutes.

Step 3

Turn the chicken, breast side up, and brush with orange marmalade. Roast for 1 hour, basting the chicken every 20 minutes. The chicken is done when a meat thermometer inserted in the thickest part of the thigh reaches 165°. Let stand for 10 minutes before carving. Garnish individual servings with the unpeeled orange slices.

Prep Time: 120 minutes
Servings: 6
Calories: 228
Make this for: Healthy Kids
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
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Nutrition facts
Serving Size: 4 oz chicken
Per serving:
calories:228
total fat:3g
sat fat:1g
cholesterol:79mg
sodium:292mg
total carb:20g
fibers:1g
proteins:24g

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Gluten Free Orange Roasted Chicken Recipe

Ingredients
Recipe yields 6 servings
1 whole chicken (about 4 lbs)
1/2 tsp salt
Black pepper to taste
2 oranges, peeled plus additional orange slices, for garnish
1 onion, sliced
1/2 cup sherry wine vinegar
1/2 cup orange juice
2 Tbsp fresh grated ginger
1 tsp orange zest
2 tsp chopped fresh rosemary
1/4 cup orange marmalade
Directions
Step 1

Preheat oven to 350°. Season chicken with the salt and pepper. Place half of the orange segments into the chicken cavity.

Step 2

In a shallow roasting pan, arrange the onion and the remaining half of the orange segments. Add the sherry vinegar. Place the chicken, breast side down, on top of the onion mixture. In a cup, combine orange juice, ginger, orange zest and rosemary. Brush the orange juice mixture over the chicken. Roast for 30 minutes.

Step 3

Turn the chicken, breast side up, and brush with orange marmalade. Roast for 1 hour, basting the chicken every 20 minutes. The chicken is done when a meat thermometer inserted in the thickest part of the thigh reaches 165°. Let stand for 10 minutes before carving. Garnish individual servings with the unpeeled orange slices.

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