Roasted Orange Chicken with Orange Peach-Mango Sauce


  • 1 whole chicken, about 4 to 5 pounds, giblets removed, thawed
  • Kosher salt and black pepper
  • ½ c white cooking wine
  • 5 ripe firm peaches
  • ½ c orange juice
  • ½ c peach mango juice
  • 1/3 c orange pineapple juice
  • + 4 more ingredients
    • 1 t cornstarch
    • 2 t water
    • 1 t Dijon style mustard
    • Watercress, for garnishing

Preheat the oven to 375 F. Rub the chicken all over with kosher salt , and black pepper. Set it on a rack in a roasting pan and pour the white cooking wine all over the chicken and roast for 1 1/4 hours. Meanwhile, peel the peaches: dip in boiling water for 30 seconds, then in ice to remove the s...

View full recipe at Relish


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