pollo glzeado copyIngredients

1 whole Chicken

2 sprigs parsley

2 sprigs mint

6 oranges, pressed for juice

2 cups assorted root vegetables

Salt and pepper

Orange Butter:

1 stick (1/2 cup) butter

1 tablespoon finely grated orange zest

Orange Glaze:

2 cups freshly squeezed orange juice

1/2 cup dark brown sugar

1/4 cup honey

1 tablespoon dark soy sauce

2 teaspoons finely grated fresh ginger

1 clove crushed garlic

1 tablespoon sesame oil

Salt and pepper


Grate orange zest. Cut oranges in half and squeeze out the juice. Save the pressed oranges for later. Mix butter and grated orange zest. Wash and dry  the chicken and rub the outside of the chicken wit the butter. Salt and pepper the chicken. Fill the chicken with the fresh herbs and half of the pressed oranges. Tie it up  wit a string; insert a meat thermometer in the thickest portion of the breast and place on top the root vegetables i a baking dish.

Roast chicken at 350 degrees for 45 minutes. Make glaze while the chicken roasts. Put all ingredients in a sauce pan, with the exception of sesame oil. Heat on medium heat, stirring until the sugar has melted. Increase the heat and boil until half has evaporated creating a syrup. Stir in sesame oil. Then, brush the entire chicken with the marinade and bake it for an additional 30 minutes, brushing the glaze over the chicken every 10 minutes. Cook until meat probe registers 160 degrees.



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