Preparation / Directions:
Preheat oven to 375 F. Squeeze juice from oranges (makes about 1 1/2 cups) and set juice aside. Stuff orange skins inside chicken cavity. Place onion in a shallow roasting pan and dot with butter. Place butter on top of the onion and sprinkle with salt and black pepper. Pour the orange juice around the chicken. Bake uncovered 1 hour, basting occasionally with pan juices. Sprinkle chicken with brown sugar and bake 15 more minutes, or until chicken is golden outside and no longer pink inside (a meat thermometer inserted at the inner thigh should read 180 F). Transfer chicken to a serving platter. Place roasting pan over medium-high heat and simmer the pan juices rapidly until slightly thickened and darkened. Skim off any fat and serve with chicken. Garnish with orange slices, if desired.
|
