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    Chicken: Orange & Lime Roasted Chicken


    Source of Recipe


    adapted from 1,000 Low-Fat Recipes

    Recipe Introduction


    buny's note: be aware that the honey, soy sauce and Worcestershire sauce are off plan items..

    List of Ingredients




    3 to 4 lb whole chicken
    2 oranges
    1 lime
    1/2 red onion, quartered
    1 sprig fresh rosemary, or 2 tsp dried
    1 teaspoon low salt Worcestershire sauce
    1 teaspoon low salt soy sauce
    2 tablespoons honey

    Recipe



    Prepare the bird (take out bag of organs and neckbone, then wash cavity well with warm water. Remove any large clumps of fat under the skin. Pat chicken dry with a paper towel.) Preheat the oven to 425 degrees.

    Halve one ofthe oranges and squeeze out, and reserve the juice. quarter the rinds. Do the same for the lime. Put he onion quarters and rosemary in the chicken's cavity. Add as many of theorange and lime quarters as the cavity can hold. Thinly slice the remaining orange into rounds. Loosen the skin from the chicken. Slip the rounds under the skin.

    Whisk together the Worcestershire sauce, soy sauce and honey. Pour in the reserved orange and lime juices. Place the chicken on a rack in a roasting pan. Put into the oven and cook for 20 minutes. Reduce the oven temperature to 350 degrees. Brush the chicken with the sauce. Baste every 10 minutes until the chicken is done, about 40 minutes longer.

    Remove the bird from the oven and let it rest for 15 minutes before carving. Remove the skin and orange peels before serving. Optional: put the sauce in a small pot, bring to a boil and cook for 3 minutes. Serve with the chicken.

 

 

 

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