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Cuisine

Orange-Honey Roasted Chicken

Demonstrated by: Petty Officer Joseph Landon, United States Navy.
Ship to Shore Recipes with the United States Navy on June 1, 2002.

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Ingredients:

Orange-Honey Roasted Chicken

  • 4 lb roasting chicken
  • 4 cups orange juice
  • 3 tablespoons honey
  • 2 tablespoons chopped ginger root
  • 1 medium onion, sliced
  • 1/4 cup butter, softened
  • 1/4 cup minced parsley
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced garlic
  • Salt and pepper to taste
  • 4 cups Homemade Chicken Stock
  • 3 tablespoons butter

Directions:

  1. Using your fingers, separate skin from breast of chicken.
  2. Combine orange juice, honey, ginger, and onion; add chicken and marinate in the refrigerator for 4 to 6 hours.
  3. Remove chicken from marinade; reserve 2 cups of the marinade.
  4. Place reserved marinade in a saucepan and reduce to half; set aside.
  5. Preheat electric oven to 425°F.
  6. Combine the 1/4 cup butter, the parsley, thyme, garlic, salt, and pepper; place under skin of chicken.
  7. Season chicken with salt and pepper.
  8. Tie wings and drumsticks to chicken with string.
  9. Roast for 10 minutes or until golden brown.
  10. Lower temperature to 325°F; continue to roast for 40 to 50 minutes or until internal temperature reaches 155°F.
  11. Place stock in a saucepan and reduce to half; slowly add reduced marinade to stock to desired flavor.
  12. Remove from heat and whisk in the 3 tablespoons butter.
  13. Drizzle sauce over chicken.

Makes 4 to 6 servings.

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