Chicken Stuffed with Orange

Chicken Stuffed with Orange

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This is another Israeli favorite for festive occasions and Friday nights.
Servings: 4
Calories: 418


  • 1 lemon
  • 3 pound chicken
  • 2 oranges
  • 2 teaspoons salt
  • 2 cloves garlic minced
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • 1 cup water
  • 2 onions


  • Preheat oven to 425°F.
  • Cut the lemon in half and rub one half over the chicken. Then squeeze the juice into a bowl, as well as the juice from one of the oranges.
  • Put the chicken in a roasting pan. Mix the salt, garlic, and spices together in a small bowl, then sprinkle them over the chicken inside and out.
  • Stuff chicken with the remaining orange. Pour the lemon and orange juices into the pan around chicken and add water.
  • Cut the onions in half and add them to the pan.
  • Cook the chicken for 15 minutes, then baste with pan juices and lower the heat to 350°F. Roast for 1 hour, basting after 30 minutes.
  • Let chicken rest for 10 minutes, then transfer to serving dish.
  • Cut the whole orange and the halved onions into pieces and serve with the chicken.
  • This is delicious with rice or pasta.
Calories: 418 kcal
Carbohydrates: 17 g
Protein: 32 g
Fat: 25g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 122 mg
Sodium: 1291 mg
Potassium: 572 mg
Fiber: 4 g
Sugar: 9 g
Vitamin A: 609 IU
Vitamin C: 60 mg
Calcium: 74 mg
Iron: 2 mg
Cuisine Jewish
Ingredients Chicken
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