Orange-Roasted Chicken

Upgrade classic roast chicken by wrapping the bird in bacon and coating in a citrusy vinaigrette.

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  • Makes: 4 servings
  • Hands On: 15 mins
  • Total Time: 1 hr 45 mins

Orange-Roasted Chicken

Directions

  1. Preheat oven to 450 degrees F. Halve all seven clementines. Thinly slice four halves into half-moons; set all aside.
  2. Rinse chicken body cavity; pat dry. Season inside and outside of chicken with salt and black pepper. Place one clementine half in cavity. Twist wing tips under back; tie drumsticks together using 100-percent- cotton kitchen string. Place breast side up in a 1392-inch baking pan or dish.
  3. Lay bacon lengthwise on chicken breast; tuck six sage leaves and all clementine slices under bacon.
  4. For vinaigrette: Over a small bowl juice four clementine halves. Whisk in maple syrup, sherry, oil, and garlic; set aside.
  5. Place remaining five clementine halves around chicken. Chop remaining sage leaves; sprinkle over clementines. Roast chicken 20 minutes. Spoon half the vinaigrette over chicken. Reduce heat to 350 degrees F; cover chicken with foil. Roast 50 to 60 minutes, spooning remaining vinaigrette over chicken every 15 minutes. Remove; set aside foil. Roast 10 minutes more or until a meat thermometer inserted into thigh registers at least 170 degrees F. Cover with foil; let stand 10 minutes. To serve, squeeze one roasted clementine half over chicken.
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Nutrition Facts (Orange-Roasted Chicken)

  • Per serving:
  • 603 kcal ,
  • 19 g fat
  • (6 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 204 mg chol. ,
  • 882 mg sodium ,
  • 33 g carb. ,
  • 2 g fiber ,
  • 27 g sugar ,
  • 64 g pro.
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