Chicken Stuffed with Orange
This is another Israeli favorite for festive occasions and Friday nights.
Ingredients
- 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
Instructions
- 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