Orange-Coriander Roast Chicken with Red Onions

Ingredients

• 7 pound chickens 
• 1.5 teaspoons ground coriander 
• 8 servings kosher salt and pepper 
• 0.3 cup olive oil 
• 0.8 cup orange marmalade 
• 4 small onions red sliced into 1/2-inch-thick rings

Equipment

• bowl
• frying pan
• oven
• roasting pan

Directions

1. Heat oven to 400 F. Arrange the onions in a metal roasting pan.
2. Place the chickens on top and tuck the wings under the bodies. In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper.
3. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour, 15 minutes (internal temperature 165 F).
4. Transfer the chickens and onions to a platter and let rest for 10 minutes. Strain the pan drippings into a bowl.
5. Let stand for 5 minutes. Skim the fat from the surface and discard.
6. Serve the chickens and onions with the remaining juices. Stress-Less Tip: Using two medium chickens instead of one large one cuts roasting time by at least an hour and 15 minutes. Marmalade makes a quick and easy French-style orange glaze.