Recipe courtesy of Susan Gordon

Roasted Chicken with Orzo

  • Total: 5 hr 50 min
  • Prep: 4 hr 20 min
  • Cook: 1 hr 30 min
  • Yield: 6 to 8 servings
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Ingredients

For the marinade:

3 cups white wine

2 cups orange juice

2 tablespoons honey

1 large sweet onion, sliced (Vidalia, Maui)

2 teaspoons kosher salt

1 teaspoon fresh ground pepper

2 (3- to 4-pound) whole chickens

For the rub:

12 to 16 cloves fresh garlic, minced

2 teaspoons fresh pepper

3 tablespoons kosher salt

For the sauce:

2 shallots minced

2 teaspoons olive oil

1 tablespoon maple syrup or currant jelly

1 cup dried cranberries

2 cups red wine, reduced by 1/2

2 cups chicken broth (unsalted) or fresh chicken stock

Salt and pepper

1 cup fresh cranberries

Directions

  1. Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours. 
  2. Pre-heat oven at 400 degrees F. 
  3. In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting. 
  4. In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.
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