Recipes and Cooking Orange-Roasted Chicken 3.7 (3) Add your rating & review Upgrade classic roast chicken by wrapping the bird in bacon and coating in a citrusy vinaigrette. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 20, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 15 mins Total Time: 1 hrs 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 7 clementines or desired oranges 1 3.5-4 pound whole chicken 1 teaspoon kosher salt ½ teaspoon freshly cracked black pepper 4 strips bacon 12 fresh sage leaves ⅓ cup pure maple syrup ¼ cup dry sherry 1 tablespoon extra virgin olive oil 3 cloves garlic, minced Directions Preheat oven to 450°F. Halve all seven clementines. Thinly slice four halves into half-moons; set all aside. 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 13×9×2-inch baking pan or dish. Lay bacon lengthwise on chicken breast; tuck six sage leaves and all clementine slices under bacon. For vinaigrette: Over a small bowl juice four clementine halves. Whisk in maple syrup, sherry, oil, and garlic; set aside. 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°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°F. Cover with foil; let stand 10 minutes. To serve, squeeze one roasted clementine half over chicken. Rate it Print Nutrition Facts (per serving) 603 Calories 19g Fat 33g Carbs 64g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 603 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 204mg 68% Sodium 882mg 38% Total Carbohydrate 33g 12% Total Sugars 27g Protein 64g Vitamin C 54.9mg 275% Calcium 96.8mg 7% Iron 3.1mg 17% Potassium 880mg 19% Folate, total 38.8mcg Vitamin B-12 0.8mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.