Spicy Orange Paprika Roasted Chicken
Recipe: #10962
November 03, 2013
Categories: Chicken, Orange, Christmas, Fathers Day, Mothers Day, Passover, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Spices, Whole Chicken, Kosher Meat, Chicken Dinner, more
"The original recipe comes from the June 2009 issue of Canadian Living and is for grilled chicken. However, we just love roast chicken and decided to try it that way - what a hit!!! This chicken has a delicious marinade and the chicken turns out such a beautiful color! I serve this often for company, and sometimes if it's just the two of us, we'll split a chicken in half and pop it in the toaster over. Delish..."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (362.3 g)
- Calories 379.3
- Total Fat - 10.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 816.5 mg
- Sodium - 672.6 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 0.8 g
- Sugars - 5.2 g
- Protein - 60.6 g
- Calcium - 49.6 mg
- Iron - 9 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a small bowl, whisk together the orange zest and juice, oil, honey, paprika, coriander, ginger, salt, cayenne and garlic.
Step 2
Place the chicken in a shallow glass pan. Brush the marinade over the chicken (I massage it in with my hands). Cover and refrigerate for 10 minutes or for up to 24 hours.
Step 3
Line a baking sheet with foil, then a layer of parchment paper. Place chicken, bone side down, on the baking sheet. Roast in a 350 degree oven until juices run clear when thigh is pierced, about 45 minutes.
Step 4
Transfer to cutting board. Let stand for 10 minutes before carving.
Tips
No special items needed.
3 Reviews
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