16th
July
2008
Chicken with Orange Glaze
posted in Main_Meals |Recipe
Chicken with Orange Glaze
Chicken with Orange Glaze
Ingredients
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
Method
Heat oven to 375?. Fold wings of chicken across back with tips touching.
Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack
in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone. Roast uncovered 1
hour 15 minutes. Mix remaining ingredients; reserve half of the orange
mixture. Brush some of remaining orange mixture on chicken. Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut. Serve chicken with reserved
orange juice mixture.
Heat oven to 375?. Fold wings of chicken across back with tips touching.
Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack
in shallow roasting pan. Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone. Roast uncovered 1
hour 15 minutes. Mix remaining ingredients; reserve half of the orange
mixture. Brush some of remaining orange mixture on chicken. Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut. Serve chicken with reserved
orange juice mixture.
