Ingredients
4 medium oranges, halved and seeds removed1 roasting chicken (6 to 7 pounds)1 teaspoon garlic powder1 teaspoon salt1 can (15 ounces) plums1/4 cup butter, cubed1 medium onion, chopped3/4 cup thawed lemonade concentrate1/3 cup chili sauce1/4 cup reduced-sodium soy sauce2 teaspoons Dijon mustard1 teaspoon ground ginger1 teaspoon Worcestershire sauce2 drops hot pepper sauce, optional
Preparation
Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together.
Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients.
Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce.
Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.)
Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.
