Orange Coriander Roast Chicken

This recipe has got to be one of the most delicious & super-easy recipes of all time! We haven't had great success with Real Simple recipes, but this one is just fantastic. We're having it tomorrow night with sweet potatoes and brussels sprouts. Yum!!

	Marcus Nilsson

Orange-Coriander Roast Chicken with Red Onions




4 small red onions, sliced into 1/2-inch-thick rings
2 3 1/2-pound chickens
3/4 cup orange marmalade
1/4 cup olive oil
1 1/2 teaspoons ground coriander
Kosher salt and pepper

Heat oven to 400° 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 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour, 15 minutes (internal temperature 165° F).

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.

Stress-Less Tip: Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes. Marmalade makes a quick and easy French-style orange glaze.

Yield: Makes 8 servings

CALORIES 505 (48% from fat); FAT 27g (sat 7g); CHOLESTEROL 132mg; CARBOHYDRATE 23g; SODIUM 621mg; PROTEIN 41g; FIBER 1g

Real Simple, APRIL 2008