Orange-Coriander Roast Chicken with Red Onions

Orange-Coriander Roast Chicken with Red Onions

Real Simple APRIL 2008

  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 505
  • Calories from fat: 48%
  • Fat: 27g
  • Saturated fat: 7g
  • Cholesterol: 132mg
  • Sodium: 621mg
  • Carbohydrate: 23g
  • Fiber: 1g
  • Protein: 41g

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Orange-Coriander Roast Chicken with Red Onions recipe