WEEKDAYS 1e|12c|p

Coriander and Orange Roasted Chicken

Michael Symon
Servings: 4
1 to 2 hr

Place orange slices and a bay leaf under the skin for a flavorful piece of chicken.

  • Ingredients
  • step-by-step directions
Coriander and Orange Roasted Chicken
  • 2 tablespoons toasted Coriander Seeds
  • 1 Garlic clove (minced)
  • 1 Jalapeno (minced)
  • 1 Orange (zest and juice)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Honey
  • 1 whole Chicken
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
  • Whisk together the coriander, garlic, jalapeno, orange zest and juice, olive oil and honey.  Place chicken in the bowl with the marinade rub it evenly, 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.
  • To Roast Chicken: Preheat the oven to 425ºF. 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 until it reaches 160ºF 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!
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