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Recipes Fresh From The Farm

New Year's Chicken

E. Marie via National Foods

Serves 6

This recipe is so good, you will make it for more than New Year's! You can serve it with most anything ... dress it up or dress it down, it's still delicious!

  • 1 whole chicken (about 3 3/4#)
  • 1/2 t. salt
  • 1/4 t. freshly ground black pepper – or crushed green peppercorns
  • 1 orange, peeled and separated into segments
  • 1 medium onion, thinly sliced
  • 1/2 C. white wine
  • 1/2 C. orange juice
  • 2 T. grated fresh ginger
  • 2 T. honey

Preheat oven to 350 degrees. Sprinkle chicken with salt & pepper. Place half of orange slices in chicken cavity. Place onion slices in small shallow roasting pan. Arrange remaining half of orange slices over onion slices. Pour wine over orange and onions. Place chicken, breast side down, over the mixture. Combine orange juice & ginger in glass measuring cup; pour over chicken. Bake, uncovered, 30 minutes.

Turn chicken, breast side up; drizzle honey over surface. Bake 1 hour or until internal temp is 180 degrees on meat thermometer inserted into thickest part of thigh. Baste with pan juices every 20 minutes. (If chicken is browning too quickly, tent with foil.) Transfer chicken to cutting board; tent with foil. Let stand 5 to 10 minutes.

Pour juices from roasting pan into small saucepan; discard orange and onion slices. Cook, stirring constantly, 2 to 3 minutes over medium-high heat or until slightly thickened. Serve with chicken.