Raspberry-Orange Chicken

Course : Chicken
Serves: 6
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3 pound broiler chicken -- skinned
1 spray vegetable cooking spray
2 Tablespoons Margarine -- melted
10 1/4 ounces orange marmalade
1/4 Cup raspberry vinegar
1/2 Teaspoon dried thyme -- whole

Preparation / Directions:

Remove giblets and neck from chicken, and reserve for other uses. Rinse chicken under cold, running water, and pat dry. Place chicken, breast side up, on a rack in a roasting pan that has been coated with cooking spray. Truss chicken. Brush chicken with margarine. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake, uncovered, at 375° for 45 minutes. Combine marmalade, vinegar, and thyme in a small saucepan. Cook over medium heat until heated and smooth, stirring occasionally. Divide marmalade mixture in half. Set aside half to serve with chicken. Brush chicken with remaining half of marmalade mixture. Bake 45 minutes or until meat thermometer registers 185°, basting frequently with marmalade mixture. Transfer chicken to a serving platter. Cook reserved marmalade mixture over medium heat until warm, stirring occasionally. Spoon over chicken.

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