Orange Chicken

75 Min.
60 Min.
4
Ingredients
1
(4 - 5 pound) chicken, quartered
1 (4 - 5 pound) chicken, quartered
3
tablespoons Better Than Bouillon® Roasted Chicken Base
3 tablespoons Better Than Bouillon® Roasted Chicken Base
1
tablespoon garlic powder
1 tablespoon garlic powder
2
tablespoons brown sugar
2 tablespoons brown sugar
½
teaspoon cracked black pepper
½ teaspoon cracked black pepper
½
cup freshly squeezed orange juice, save rinds
½ cup freshly squeezed orange juice, save rinds
2
medium white onions peeled and cut into wedges
2 medium white onions peeled and cut into wedges
Directions
  1. Preheat the oven to 400°F.
  2. Mix the Roasted Chicken Base, garlic powder, brown sugar, black pepper, and orange juice in a small bowl.
  3. Rub the chicken all over with the marinade. Cover and refrigerate for 1 hour.
  4. Remove the chicken from the refrigerator and place on a rimmed baking sheet. Add the onions and orange rinds to the baking sheet. Place the baking sheet directly into the oven.
  5. Roast the chicken for 1 hour or until the internal temperature reaches 165°F when checked with an instant read thermometer.
  6. Remove the chicken from the oven and let rest for 5 minutes before serving.

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