Name: Plum-Glazed Roast Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 4 medium oranges, halved and seeds removed -; 1 roasting chicken (6 to 7 pounds) -; 1 teaspoon garlic powder -; 1 teaspoon salt -; 1 can (15 ounces) plums -; 1/4 cup butter, cubed -; 1 medium onion, chopped -; 3/4 cup thawed lemonade concentrate -; 1/3 cup chili sauce -; 1/4 cup reduced-sodium soy sauce -; 2 teaspoons Dijon mustard -; 1 teaspoon ground ginger -; 1 teaspoon Worcestershire sauce -; 2 drops hot pepper sauce, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Plum-Glazed Roast Chicken

1. 4 medium oranges, halved and seeds removed -

2. 1 roasting chicken (6 to 7 pounds) -

3. 1 teaspoon garlic powder -

4. 1 teaspoon salt -

5. 1 can (15 ounces) plums -

6. 1/4 cup butter, cubed -

7. 1 medium onion, chopped -

8. 3/4 cup thawed lemonade concentrate -

9. 1/3 cup chili sauce -

10. 1/4 cup reduced-sodium soy sauce -

11. 2 teaspoons Dijon mustard -

12. 1 teaspoon ground ginger -

13. 1 teaspoon Worcestershire sauce -

14. 2 drops hot pepper sauce, optional -

How to cook deliciously - Plum-Glazed Roast Chicken

1. Stage

Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together.

2. Stage

Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed.

3. Stage

In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients.

4. Stage

Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce.

5. Stage

Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.)

6. Stage

Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.