Recipe tags: chicken base, moderate difficulty, main, chicken, roast
|3 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|1 Tbsp||garlic powder|
|2 Tbsp||brown sugar|
|½ tsp||cracked black pepper|
|½ cup||freshly squeezed orange juice, save rinds|
|1||(4 - 5 pound) chicken, quartered|
|2||medium white onions peeled and cut into wedges|
Preheat the oven to 400°F.
Mix the Roasted Chicken Base, garlic powder, brown sugar, black pepper, and orange juice in a small bowl.
Rub the chicken all over with the marinade. Cover and refrigerate for 1 hour.
Remove the chicken from the refrigerator and place on a rimmed baking sheet. Add the onions and orange rinds to the baking sheet. Place the baking sheet directly into the oven.
Roast the chicken for 1 hour or until the internal temperature reaches 165°F when checked with an instant read thermometer.
Remove the chicken from the oven and let rest for 5 minutes before serving.