ORANGE-CRANBERRY CHICKEN WITH SWEET POTATOES
-1 Orange
-1 4lb.Roasting Chicken
-1/2 teaspoon Pepper
-1 pound Sweet Potatoes
-1 Tablespoon Olive Oil
-1 cup Chicken Broth
-1 cup Whole berry Cranberry Sauce
-2 Tablespoons White Wine Vinegar
1. Preheat oven to 375%.
2. Grate rind from orange(don't include the bitter white part).
3. Rinse chicken & pat dry.
4. Sprinkle with salt,pepper & 1/2 the grated orange rind.
5. Place,breast side up,on a rack in large roasting pan.
6. Roast for 30 minutes.
7. Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.
8. Place in single layer in the bottom of roasting pan.
9. Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely.
10. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.
11. Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.
12. Peel white pith from orange,seed flesh & chop.
13. Stir remaining rind & chopped orange into saucepan;simmer 5 min.
14. Let Chicken rest for 20 minutes before carving.
15. Cut chicken in half lengthwise down the middle.
16. Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes.
(I've actually made this without the sweet potatoes and it was INCREDIBLE. Just saying.. hehe)
-1 Orange
-1 4lb.Roasting Chicken
-1/2 teaspoon Pepper
-1 pound Sweet Potatoes
-1 Tablespoon Olive Oil
-1 cup Chicken Broth
-1 cup Whole berry Cranberry Sauce
-2 Tablespoons White Wine Vinegar
1. Preheat oven to 375%.
2. Grate rind from orange(don't include the bitter white part).
3. Rinse chicken & pat dry.
4. Sprinkle with salt,pepper & 1/2 the grated orange rind.
5. Place,breast side up,on a rack in large roasting pan.
6. Roast for 30 minutes.
7. Meanwhile pare & cut the sweet potatoes into 1 inch slices,then toss with Olive oil.
8. Place in single layer in the bottom of roasting pan.
9. Continue roasting 1 hour & 45 minutes,turning potatoes occasionally & basting chicken & potatoes frequently,until the chicken juices run clear when the thickest part of the thigh is pierced with fork & leg moves freely.
10. During the last 1/2 hour of roasting,combine Chicken broth,cranberry sauce & vinegar in a small saucepan.
11. Bring to boiling over med.heat;boil 20 min. or until reduced to 1 1/2 cups.
12. Peel white pith from orange,seed flesh & chop.
13. Stir remaining rind & chopped orange into saucepan;simmer 5 min.
14. Let Chicken rest for 20 minutes before carving.
15. Cut chicken in half lengthwise down the middle.
16. Spoon Cranberry Sauce mixture over chicken & serve with Sweet Potatoes.
(I've actually made this without the sweet potatoes and it was INCREDIBLE. Just saying.. hehe)
