{"id":41084,"date":"2013-10-31T02:44:00","date_gmt":"2013-10-31T02:44:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-roasted-chicken-with-glaze\/"},"modified":"2022-02-11T12:02:41","modified_gmt":"2022-02-11T12:02:41","slug":"orange-roasted-chicken-with-glaze","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/orange-roasted-chicken-with-glaze\/","title":{"rendered":"Orange Roasted Chicken with Glaze Recipe"},"content":{"rendered":"<\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">1 5-6 pound roasting chicken<br \/>  1 <span style=\"color: rgb(255, 102, 0);\">Hale orange<\/span>, quartered<br \/>  1 small onion<br \/>  Salt and pepper, to taste<br \/>  2 teaspoons dried rosemary (or 1 tablespoon minced fresh rosemary)<br \/>  &frac12; cup water<br \/>  1 &frac12; pounds of new potatoes, scrubbed, with ring peeled around centers<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">PREPARATION<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Preheat oven to 400 degrees.&nbsp; Rinse chicken inside and out and pat dry.&nbsp; Squeeze the juice of the orange over the bird, inside and out.&nbsp; Place the orange and onion inside the bird and tie the legs together.&nbsp; Sprinkle salt and pepper all over the chicken, then sprinkle with rosemary.&nbsp; Put chicken in roasting pan, breast side up, and pour in water. Roast chicken for 20 minutes, then reduce heat to 350 degrees and roast for 1 hour more.&nbsp; While chicken is roasting, make glaze.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"><strong>Glaze<\/strong><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">3 tablespoons unsalted butter or margarine<br \/>  3 tablespoons Dijon mustard<br \/>  3 tablespoons honey<br \/>  1 tablespoon <\/span><\/span><span style=\"font-family: Verdana; font-size: 10pt\"><a href=\"http:\/\/www.halegroves.com\/navel-oranges\/c\/ft_1001_7\/\"><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">apricot<\/span><\/span><\/a><\/span><span style=\"font-family: Tahoma\"><span style=\"font-size: small\"> jam<br \/>  3 tablespoons Grand Marnier, or other orange liqueur<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Heat the butter, mustard, honey and jam in small saucepan until hot.&nbsp; Remove from heat and stir in Grand Marnier.&nbsp; Spoon the glaze over the chicken.&nbsp; Then add 1 &frac12; pounds of new potatoes to pan of chicken and bake about 40 minutes more, until the bird is golden brown and potatoes are tender.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma;\"><span style=\"font-size: small;\">YIELD: 4 to 6 servings.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">&nbsp;<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">&nbsp;<\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[44],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41084","cuisine-recipe","type-cuisine-recipe","status-publish","hentry","tag-navel-oranges","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41084"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41084"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41084"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41084"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41084"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}