Roasted Chutney Chicken And Pineapple
|Mango chutney||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Pineapple||1 Medium, peeled|
|All purpose flour||1 Tablespoon|
|Sodium chicken broth||1⁄2 Cup (8 tbs)|
|Apple cider||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
Preheat oven to 450°.
Combine chutney and curry powder.
Cut pineapple lengthwise into 8 wedges; set aside.
Remove giblets and neck from chicken; discard.
Rinse chicken under cold water; pat dry.
Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat.
Reserve 2 tablespoons chutney mixture.
Place remaining chutney mixture beneath skin on breasts and drumsticks.
Lift wing tips up and over back; tuck under chicken.
Place chicken, breast side up, on a broiler pan.
Arrange pineapple around chicken.
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
Bake at 450° for 20 minutes.
Brush reserved chutney mixture over chicken.
Reduce oven temperature to 350°; bake an additional 1 hour and 20 minutes or until thermometer registers 180°.
Place the chicken and pineapple on a serving platter; set aside, and keep warm.
Pour the pan drippings into a heavy-duty, zip-top plastic bag.
Snip off 1 corner of bag, and drain into a medium saucepan, stopping before the fat layer reaches the opening.
Combine flour and broth in a small bowl, stirring with a whisk; add to pan drippings in saucepan.
Stir in cider and remaining 3 ingredients.
Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.