Play Live Radio
Next Up:
0:00
0:00
Available On Air Stations

Cranberry Orange Roast Chicken

From 2500 Recipes, by Andrew Schloss


Use the ingredients from either recipe for Traditional Roast Chicken, and add:

1/4 cup orange marmalade

3 tbsp whole-berry cranberry sauce

1 tbsp minced orange zest

1 tbsp honey

1 tbsp soy sauce

1 tbsp cider vinegar

Dash hot pepper sauce (such as Tabasco)

Follow either recipe for Traditional Roast Chicken. During the first half-hour of roasting, combine marmalade, cranberry sauce, orange zest, honey, soy sauce, vinegar and hot pepper sauce. During the last 40 to 60 minutes of roasting, baste chicken 2 to 3 times with this sauce.

Roasted Chicken

About these recipes: The first two recipes below are for ordinary roast chickens — both the smaller chickens often sold as fryers, and the larger chickens, usually called roasters. Both can be roasted, and the 48 recipes that follow are all based on whichever chicken you want to use.

Traditional Small Roast Chicken

Vegetable cooking spray

2 tsp salt

1 tsp freshly ground black pepper

1 whole chicken (about 4 lbs)

2 tbsp olive oil, divided

Preheat oven to 400 degrees F. Place a rack in the roasting pan and spray the rack with cooking spray. Rinse chicken inside and out and pat dry. Trim off visible fat. Combine salt and pepper, and rub into the walls of the interior cavity of the chicken. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath. Rub half the oil over the meat under the skin and the rest over surface of the skin. Place chicken, breast side down, on the rack and roast for 30 minutes. Reduce oven temperature to 375 degrees F and turn chicken breast side up. Roast for 45 minutes, until skin is golden brown and a thermometer inserted into the thickest part of a thigh registers 170 degrees F to 175 degrees F. Let rest for 10 minutes before carving. Serves 4.

Traditional Large Roast Chicken

Vegetable cooking spray

2 tsp salt

1 tsp freshly ground black pepper

1 whole chicken (5 1¿2 to 8 lbs)

3 tbsp olive oil, divided

Preheat oven to 400 degrees F. Place a rack in the roasting pan and spray the rack with cooking spray. Rinse chicken inside and out and pat dry. Trim off visible fat. Combine salt and pepper, and rub into the walls of the interior cavity of the chicken. Run your fingers under the skin of the breast and legs, separating it gently from the meat underneath. Rub half the oil over the meat under the skin and the rest over surface of the skin. Place chicken, breast side down, on the rack and roast for 45 minutes. Reduce oven temperature to 375 degrees F and turn chicken breast side up. Roast for 45 to 90 minutes (depending on size), or until skin is golden brown and a thermometer inserted into the thickest part of a thigh registers 170 degrees F to 175 degrees F. Let rest for 10 minutes before carving. Serves 6 to 8.

From 2500 Recipes, by Andrew Schloss. Copyright (c) 2007 by Andrew Schloss. Published by Robert Rose. Reprinted with permission.

Copyright 2023 NPR. To see more, visit https://www.npr.org.