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Orange Roasted Chicken



  • 1 (5 pound) roasting chicken
  • 1/4 cup margarine, melted
  • Salt and pepper
  • 1/2 teaspoon dried rosemary
  • 2 oranges, cut in half
  • 1/4 cup cornstarch
  • 2 cups orange juice
  • 1 cup chicken bouillon
  • 1 teaspoon brown sugar


  1. Brush chicken with margarine; season with salt, pepper and rosemary.
  2. Place oranges in chicken cavity.
  3. Roast at 325 degrees F for about 2 1/2 hours.
  4. Remove chicken from pan.
  5. Sprinkle cornstarch into pan. Stir and cook over medium heat just until smooth; remove from heat.
  6. Gradually stir in remaining ingredients until smooth.
  7. Bring to boil over medium heat, stirring constantly, and boil for 2 minutes.

Yield: 6 servings

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