- 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
- 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
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.