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Poulet a L'Orange


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Submitted by Nancy Ann Varn Bevis, Peace River Packing Company

This crowd-pleaser may be easier to make than pronounce. We just call it “Orange-roasted chicken.” Or simply, “Delicious.”


  • 2 broiler-fryer chickens, cut up
  • 2 medium navel oranges, unpeeled and cut into thick slices
  • 1 envelope onion soup mix
  • 1 & 1/2 cups Florida’s Natural® Orange Juice (Most Pulp)


  • Place chicken and orange slices in a large roasting pan.
  • Add onion soup mix. Pour orange juice over chicken and orange slices.
  • Bake 1 & 1/2 hours in a 400° F oven until tender and glazed, basting and turning occasionally.
  • Serve with pan juice.


Serves 6