Orange-Coriander Roast Chicken With Red Onions

• 4 small red onions, sliced into 1/2-inch-thick rings
• 2 3 1/2-pound chickens
• 3/4 cup orange marmalade
• 1/4 cup olive oil
• 1 1/2 teaspoons ground coriander
• Kosher salt and pepper

1. Heat oven to 400u0b0 F.
2. Arrange the onions in a metal roasting pan. Place the chickens on top and tuck the wings under the bodies.
3. In a small bowl, combine the marmalade, oil, coriander, 2 teaspoons salt, and 3/4 teaspoon pepper. Spread the mixture over the chickens and roast until they are cooked through, about 1 hour, 15 minutes (internal temperature 165u0b0 F).
4. Transfer the chickens and onions to a platter and let rest for 10 minutes.
5. Strain the pan drippings into a bowl. Let stand for 5 minutes. Skim the fat from the surface and discard.
6. Serve the chickens and onions with the remaining juices.
7. 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.

red onions, chickens, orange marmalade, olive oil, ground coriander, kosher salt

Taken from www.myrecipes.com/recipe/orange-coriander-roast-chicken-with-red-onions (may not work)