Cherry Orange Chicken
Submitted by ajwills
Whole chicken pieces baked in a sticky brown sugar and orange juice glaze, finished with plump dark sweet cherries. A fruity, golden one-pan dinner for eight.
YIELD
8 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is Sunday dinner material: a whole cut-up chicken roasted in a buttery glaze of brown sugar, orange juice, and grated orange peel until the skin turns golden and lacquered.
A hit of ground ginger adds warmth without heat, and a pound of dark sweet cherries goes in for the last 30 minutes so they soften into jammy little flavor bombs without falling apart.
It serves eight and cooks in a single pan, which makes it just as good for a weeknight family meal as it is for company.
Chef Tips
- Use bone-in, skin-on pieces for the juiciest results and crispiest skin
- Baste the chicken with the pan juices at least twice during baking for a thicker, glossier glaze
- Spoon the cherry-studded pan sauce over rice, couscous, or mashed potatoes to catch every drop
Ingredients
Directions
Place the cut up chicken in a large baking pan.
Pour the melted butter over the chicken.
Combine the brown sugar, orange peel, ginger, and orange juice, blending well, and pour over the chicken.
Bake in a preheated 350℉ (180℃) F oven for 45 minutes. Remove and add the cherries, then return to the oven and bake an additional 30 minutes, or until the chicken is golden brown and tender.
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