Roasted Chicken with Orange-Pineapple SauceRoasted Chicken with Orange-Pineapple Sauce
Roasted Chicken with Orange-Pineapple Sauce
Roasted Chicken with Orange-Pineapple Sauce
Logo
Recipe - Price Rite Marketplace Corporate
RoastedChickenwithOrange-PineappleSauce.jpg
Roasted Chicken with Orange-Pineapple Sauce
Prep Time15 Minutes
Servings8
Cook Time70 Minutes
Calories878
Ingredients
2 boxes (6 ounces each) stuffing mix for chicken
2 (4- to 4½-pound) fryer chickens or 1 (7- to 8-pound) roasting chicken, thawed if necessary
1 tsp salt
1 1/2 tsp ground black pepper
1 tsp garlic powder
2 Tbs unsalted butter, melted
1 Tbs chopped fresh rosemary leaves plus additional sprigs (optional)
1 medium orange, cut into wedges (optional)
2 cans crushed pineapple (8 ounces each)
1 1/3 cups orange marmalade
Directions

1. Preheat oven to 400°. Prepare stuffing as label directs.

 

2. Remove and discard giblets and neck from chickens, if necessary; trim excess fat. Place chickens in roasting pan; sprinkle inside cavities with ¾ teaspoon each salt and pepper, and ½ teaspoon garlic powder. Fill cavities with prepared stuffing; brush outsides with butter. Sprinkle outside of chickens with remaining ¾ teaspoon each salt and pepper, ½ teaspoon garlic powder and rosemary.

 

3. Roast chickens 1 hour 10 minutes or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°; add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if desired. Transfer chickens to cutting board; loosely tent with aluminum foil; let stand 15 minutes.

 

4. Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 5 minutes or until mixture thickens slightly, stirring occasionally.

 

5. To serve, with spoon, scoop stuffing from cavities and transfer to serving bowl; for smaller chickens, cut chickens lengthwise in half. Serve chickens with Orange-Pineapple Sauce.

 

Nutritional Information

  • 35 g Fat
  • 11 g Saturated fat
  • 185 mg Cholesterol
  • 1080 mg Sodium
  • 74 g Carbohydrates
  • 1 g Fiber
  • 61 g Protein

15 minutes
Prep Time
70 minutes
Cook Time
8
Servings
878
Calories

Shop Ingredients

Makes 8 servings
2 boxes (6 ounces each) stuffing mix for chicken
Stove Top Stuffing Mix for Chicken, 6 oz
Stove Top Stuffing Mix for Chicken, 6 oz
$2.49$0.42/oz
2 (4- to 4½-pound) fryer chickens or 1 (7- to 8-pound) roasting chicken, thawed if necessary
Perdue Oven Stuffer Whole Roaster
Perdue Oven Stuffer Whole Roaster
$12.07 avg/ea$1.49/lb
1 tsp salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1 1/2 tsp ground black pepper
Badia Ground Black Pepper, 6 oz
Badia Ground Black Pepper, 6 oz
On Sale!
$3.29 was $3.99$0.55/oz
1 tsp garlic powder
Badia Garlic Powder, 10.5 oz
Badia Garlic Powder, 10.5 oz
$4.99$0.48/oz
2 Tbs unsalted butter, melted
Bowl & Basket Whipped Unsalted Butter, 8 oz
Bowl & Basket Whipped Unsalted Butter, 8 oz
$2.39$0.30/oz
1 Tbs chopped fresh rosemary leaves plus additional sprigs (optional)
Goodness Gardens Farm Fresh Singles Rosemary, 0.25 oz
Goodness Gardens Farm Fresh Singles Rosemary, 0.25 oz
$1.99$7.96/oz
1 medium orange, cut into wedges (optional)
Navel Orange, 1 each
Navel Orange, 1 each
$0.69
2 cans crushed pineapple (8 ounces each)
Libby's Crushed Pineapple, 20 oz
Libby's Crushed Pineapple, 20 oz
$1.79$0.09/oz
1 1/3 cups orange marmalade
Bowl & Basket Orange Marmalade, 18 oz
Bowl & Basket Orange Marmalade, 18 oz
$2.49$0.14/oz

Nutritional Information

  • 35 g Fat
  • 11 g Saturated fat
  • 185 mg Cholesterol
  • 1080 mg Sodium
  • 74 g Carbohydrates
  • 1 g Fiber
  • 61 g Protein

Directions

1. Preheat oven to 400°. Prepare stuffing as label directs.

 

2. Remove and discard giblets and neck from chickens, if necessary; trim excess fat. Place chickens in roasting pan; sprinkle inside cavities with ¾ teaspoon each salt and pepper, and ½ teaspoon garlic powder. Fill cavities with prepared stuffing; brush outsides with butter. Sprinkle outside of chickens with remaining ¾ teaspoon each salt and pepper, ½ teaspoon garlic powder and rosemary.

 

3. Roast chickens 1 hour 10 minutes or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°; add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if desired. Transfer chickens to cutting board; loosely tent with aluminum foil; let stand 15 minutes.

 

4. Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 5 minutes or until mixture thickens slightly, stirring occasionally.

 

5. To serve, with spoon, scoop stuffing from cavities and transfer to serving bowl; for smaller chickens, cut chickens lengthwise in half. Serve chickens with Orange-Pineapple Sauce.