March 27, 2010


1 roasting chicken, 5-7 lb.
1-2 oranges, quartered
1 med. onion, quartered
Salt and pepper, to taste
2 tsp. dried rosemary
1/2 c. water


3 tbsp. grainy mustard
3 tbsp. honey
1 tbsp. apricot or orange jam
3 tbsp. Kahlua

Preheat oven to 400 degrees. Rinse chicken inside and out with cold water; pat dry. Squeeze juice of orange all over bird. Then place orange and onion inside bird. Tie legs up.

Sprinkle salt and pepper all over bird, then rosemary. Place bird breast side up in a roasting pan and pour water into pan. Roast chicken for 1 hour. Prepare glaze; heat everything until hot and smooth. Spoon glaze over chicken and bake until bird is golden brown about 40 minutes.

Cooking time is approximate. Bird is cooked when drumstick moves easily.

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