Annie’s Orange Glazed Chicken
Roast chicken is a favorite at our house and one day, I spied a jar of orange marmalade. This has become a favorite! Enjoy!
Orange Glazed Chicken
3 to 4 pound, broiler/fryer chicken
1 orange, cut in fourths
a bunch of fresh lemon thyme, or 1 teaspoon dried
1 small yellow onion, cut into fourths
4 cloves of garlic, peeled
1 stick butter, room temperature
1 cup of orange marmalade
2 tablespoons Cointreau (optional)
Salt & Pepper
Pre-heat oven to 425 degrees.
Prepare the chicken
Rinse the chicken, inside and out (remove giblets). Pat dry and begin stuffing the chicken with 2 generous pats of butter, season generously with salt and pepper, (and if using dried thyme, now’s the time to sprinkle inside the cavity). Add lemons, garlic, onions and bunch of fresh lemon thyme. Tie the legs together with string, and I like to turn the legs under so the wing tips don’t burn. Rub the outside of the chicken with butter and season with salt and pepper.
Place chicken into preheated oven, and immediately turn down heat to 350 degrees, and roast for 1 1/4 to 1 1/2 hours. 20 minutes before it’s done, generously brush with orange marmalade mixture.
~Orange Marmalade Glaze~
30 minutes before the chicken is done, in a small saucepan, combine marmalade and cointreau. Heat over low heat to warm the mixture. DO not simmer. Brush chicken with mixture.
Roast the chicken until the juices run clear when you cut between a leg and thigh. You can also use a food thermometer to see it has reached a minimum internal temperature of 165 °F by inserting thermometer in the innermost part of the thigh and wing, and the thickest part of the breast.
Remove chicken from oven to a platter, and cover with aluminum foil to rest for about 15 minutes. Slice and serve chicken. Enjoy!