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Garlic-Butter Rubbed Chicken with Roasted Oranges and Red Onions

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The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.

Source: Martha Stewart Living, January 2011
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  • Tygrys
    16 FEB, 2013
    The flavor and aroma is amazing. I love the taste of oranges in the chicken, it was also very moist and the skin really crispy. However, next time I make this recipe I'll keep the chicken longer in the oven, in a slightly lower temperature. While it was cooked, when I took it out of the oven, it was still a little bit tough and I found it hard to carve the chicken. That's the only drawback I was able to find though :).
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