Orange-Coriander Roast Chicken with Red Onions

Recipe from

Real Simple

Nutritional 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


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


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.