Chicken with Orange Glaze
Ingredients
3 pounds broiler-fryer chicken (3 to 3 1/2 pounds)
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/2 cup honey
2 tablespoons orange juice
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
Methods/steps
Heat oven to 375?
Fold wings of chicken across back with tips touching
Tie or skewer drumsticks to tail
Place chicken, breast side up, on rack
in shallow roasting pan
Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone
Roast uncovered 1
hour 15 minutes
Mix remaining ingredients; reserve half of the orange
mixture
Brush some of remaining orange mixture on chicken
Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut
Serve chicken with reserved
orange juice mixture
Fold wings of chicken across back with tips touching
Tie or skewer drumsticks to tail
Place chicken, breast side up, on rack
in shallow roasting pan
Insert meat thermometer so tip is in thickest
part of inside thigh muscle and does not touch bone
Roast uncovered 1
hour 15 minutes
Mix remaining ingredients; reserve half of the orange
mixture
Brush some of remaining orange mixture on chicken
Roast
uncovered about 15 minutes longer, brushing once or twice with remaining
orange mixture, until thermometer reads 180? and juice of chicken is no
longer pink when center of thigh is cut
Serve chicken with reserved
orange juice mixture
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