ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Coriander Roast Chicken with Red Onions

Yield Makes 8 servings


  • 4 small red onions, sliced into 1/2-inch-thick rings
  • 2 3 1/2-pound chickens
  • 3/4 cup orange marmalade
  • 1/4 cup olive oil
  • 1 1/2 teaspoons ground coriander
  • Kosher salt and pepper

Nutrition Information

  • calories 505
  • caloriesfromfat 48 %
  • fat 27 g
  • satfat 7 g
  • cholesterol 132 mg
  • sodium 621 mg
  • carbohydrate 23 g
  • fiber 1 g
  • protein 41 g

How to Make It

  1. Heat oven to 400° F.

    Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the bodies.

    In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour, 15 minutes (internal temperature 165° F).

    Transfer the chickens and onions to a platter and let rest for 10 minutes.

    Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard.

    Serve the chickens and onions with the remaining juices.

    Stress-Less Tip: Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes. Marmalade makes a quick and easy French-style orange glaze.