Orange Roasted Chicken 1 (5 pound) roasting chicken 1/4 cup margarine, melted Salt and pepper 1/2 teaspoon dried rosemary 2 oranges, cut in half 1/4 cup Argo®/Kingsford’s® Corn Starch 2 cups orange juice 1 cup chicken bouillon 1 teaspoon brown sugar
Brush chicken with margarine; season with salt, pepper and rosemary. Place oranges in chicken cavity. Roast in 325 degree F oven about 2 1/2 hours. Remove chicken from pan.
Sprinkle corn starch into pan. Stir and cook over medium heat just until smooth; remove from heat. Gradually stir in remaining ingredients until smooth. Bring to boil over medium heat, stirring constantly, and boil 2 minutes.
