Spicy Orange Chicken

Spicy Orange Chicken

Miz Helen's Kitchen


1 2 to 3 pound chicken

1/2 Onion, rough chop

1 pod Garlic

2  Orange's

3 Springs Fresh Thyme

3  Stems Rosemary

 2 teaspoon Salt

1 1/2 teaspoons Pepper

1/2 teaspoon cinnamon

1/8 teaspoon cayenne pepper

2 Tablespoons Olive Oil

1/2 cup Real Fruit Orange Marmalade

2 tablespoons corn starch

1/2 cup water


Wash and dry the chicken

Cover the chicken on all sides with  Olive Oil

 Squeeze the juice from one of the oranges on top of the chicken

Salt and Pepper the Chicken with just a sprinkling of cayenne

Cut the top off of the garlic pod and then cut it in half

Into the cavity of the chicken place 1/2 of the garlic pod and 1/2 of the orange that you squeezed the juice from put 1 spring of Thyme, 1 spring of Rosemary, and chopped onion, last add the other half of the garlic and orange.

Place the chicken in a shallow roasting pan uncovered

Roast at 425 degrees for 1 hour, at the end of the hour tent the chicken with a loose foil tent and continue to roast for 30 minutes

Remove the chicken to a serving dish and let set

The Sauce

Pour the 1/2 to 3/4 cup of the drippings from the roasting pan into a saucepan

Add juice and the zest of 1 orange, 1/2 cup Real Fruit Orange Marmalade, 1/2 teaspoon cinnamon and mix well, then bring to a boil stirring constantly

dissolve 2 tablespoons cornstarch in 1/2 cup water and add to boiling Orange Juice mixture, reduce heat until mixture thickens and remove from heat.  

Add 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme leaves chopped, 1 teaspoon rosemary leaves chopped and a dash of cayenne 

Mix the sauce until the spices are blended

Garnish the chicken with orange slices and fresh herbs,  serve the sauce on the side.