Jalapeno-Orange Marinaded Chicken
ingredients
ingredients
method
step-by-step directions

Michael Symon's Coriander and Orange Roasted Chicken

  • 1 whole Chicken

For the Marinade:

  • 2 tablespoons toasted Coriander Seeds
  • 1 Garlic clove (minced)
  • 1 Jalapeno (minced)
  • 1 Orange (zest and juice)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Honey

For Roasting:

  • 1 Orange (thinly sliced and seeded)
  • 2 fresh Bay leaves
  • 1 small Onion (peeled)
  • 3 Garlic cloves
  • 1 small bunch fresh Thyme
  • 2 tablespoons Olive Oil
step-by-step directions
  • Whisk together the marinade ingredients.  Place chicken in a large nonreactive bowl.  Pour marinade over chicken and rub it all over including the cavity.  Keep refrigerated for at least 3 hours or as long as overnight, making sure to turn over frequently.  Remove from the fridge and let it come to room temperature.
  • Preheat the oven to 425 degrees F. Loosen the skin on each chicken breast, and wedge 1 to 2 orange slices and a bay leaf between the skin and each breast. Put the onion, garlic, thyme, and remaining orange in the cavity of the chicken and around it in the roasting pan. Rub the entire chicken liberally with the olive oil. Put the chicken in an ovenproof sauté pan or in a roasting pan breast side up, slide it into the oven, and roast it until it reaches 160 degrees or until the cavity juices run clear, about 45 minutes to an hour. 
  • Remove from the oven and let rest for 10 to 20 minutes. Cut the chicken into 8 pieces and serve, or use to make chicken salad or pot pie!
Similar categories: Dinner Courses & Meals
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