1. Preheat oven to 400°. Prepare stuffing as label directs.
2. Remove and discard giblets and neck from chickens, if necessary; trim excess fat. Place chickens in roasting pan; sprinkle inside cavities with ¾ teaspoon each salt and pepper, and ½ teaspoon garlic powder. Fill cavities with prepared stuffing; brush outsides with butter. Sprinkle outside of chickens with remaining ¾ teaspoon each salt and pepper, ½ teaspoon garlic powder and rosemary.
3. Roast chickens 1 hour 10 minutes or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°; add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if desired. Transfer chickens to cutting board; loosely tent with aluminum foil; let stand 15 minutes.
4. Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 5 minutes or until mixture thickens slightly, stirring occasionally.
5. To serve, with spoon, scoop stuffing from cavities and transfer to serving bowl; for smaller chickens, cut chickens lengthwise in half. Serve chickens with Orange-Pineapple Sauce.
- 35 g Fat
- 11 g Saturated fat
- 185 mg Cholesterol
- 1080 mg Sodium
- 74 g Carbohydrates
- 1 g Fiber
- 61 g Protein
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Nutritional Information
- 35 g Fat
- 11 g Saturated fat
- 185 mg Cholesterol
- 1080 mg Sodium
- 74 g Carbohydrates
- 1 g Fiber
- 61 g Protein
Directions
1. Preheat oven to 400°. Prepare stuffing as label directs.
2. Remove and discard giblets and neck from chickens, if necessary; trim excess fat. Place chickens in roasting pan; sprinkle inside cavities with ¾ teaspoon each salt and pepper, and ½ teaspoon garlic powder. Fill cavities with prepared stuffing; brush outsides with butter. Sprinkle outside of chickens with remaining ¾ teaspoon each salt and pepper, ½ teaspoon garlic powder and rosemary.
3. Roast chickens 1 hour 10 minutes or until thermometer inserted into thickest part of thigh and center of stuffing reaches 165°; add rosemary sprigs and orange wedges to roasting pan during last 15 minutes of roasting, if desired. Transfer chickens to cutting board; loosely tent with aluminum foil; let stand 15 minutes.
4. Meanwhile, in small saucepot, heat crushed pineapple with juice and orange marmalade to simmering over medium heat. Simmer 5 minutes or until mixture thickens slightly, stirring occasionally.
5. To serve, with spoon, scoop stuffing from cavities and transfer to serving bowl; for smaller chickens, cut chickens lengthwise in half. Serve chickens with Orange-Pineapple Sauce.