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    Orange Roasted Chicken


    Source of Recipe


    from link below

    Recipe Link: http://www.householdproductsinc.com/RecipeDisplay.asp?id=390

    List of Ingredients




    Orange Roasted Chicken

    4 tablespoons butter or margarine,
    divided
    1 onion, chopped
    1/2 each red and green bell pepper,
    chopped
    1 teaspoon fresh thyme or
    1/2 tsp. dried thyme
    1 chicken bouillon cube dissolved
    in 1 cup hot water
    1/4 cup orange juice
    1/2 teaspoon orange zest, divided
    1/2 teaspoon ground ginger, divided
    1 package (8 ounces) cornbread
    stuffing mix
    1 4-pound oven-stuffer roaster chicken
    Set a Black & Decker® Dining-InT Convection Counter Top Oven to 350°F; heat
    for 10 minutes. Line the oven pan with foil.
    In a large skillet, heat 2 tablespoons butter. Cook onion, red pepper and
    green pepper over medium heat until just tender. Stir in thyme, dissolved
    bouillon, orange juice, 1/4 teaspoon orange zest and 1/4 teaspoon ginger;
    stir in stuffing mix.
    Stuff chicken with about 2 cups mixture. Transfer remaining stuffing to
    shallow baking dish; cover.
    In a small microwave safe bowl, melt remaining butter; stir in remaining
    orange zest and ginger. Brush on the chicken. Bake chicken 1 3/4 hours or
    until thermometer registers 180°F when inserted in thigh, basting three
    times. Remove chicken to carving board; loosely cover with foil. Let stand
    20 minutes.
    Increase oven temperature to 400°F. and bake remaining stuffing until heated
    through.
    Tip: If chicken starts to darken in some spots, shield area with foil.
    Makes about 8 servings.

    Recipe
 

 

 

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