Taste of Home
Plum-Glazed Roast Chicken
TOTAL TIME: Prep: 15 min. Bake: 2 hours + standing
YIELD: 8 servings.
I adjusted a recipe for duck so I could use a chicken instead, and it’s been a favorite holiday entree ever since. I’ve also substituted a small 9- to 11-pound turkey.—Lily Julow, Lawrenceville, Georgia
Ingredients
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4 medium oranges, halved and seeds removed
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1 roasting chicken (6 to 7 pounds)
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1 teaspoon garlic powder
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1 teaspoon salt
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1 can (15 ounces) plums
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1/4 cup butter, cubed
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1 medium onion, chopped
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3/4 cup thawed lemonade concentrate
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1/3 cup chili sauce
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1/4 cup reduced-sodium soy sauce
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2 teaspoons Dijon mustard
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1 teaspoon ground ginger
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1 teaspoon Worcestershire sauce
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2 drops hot pepper sauce, optional
Directions
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1.
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.
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2.
Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed.
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3.
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.
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4.
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.
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5.
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.)
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6.
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
Nutrition Facts
7 ounces cooked chicken: 574 calories, 30g fat (10g saturated fat), 150mg cholesterol, 951mg sodium, 31g carbohydrate (26g sugars, 1g fiber), 44g protein.
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