Baked Chicken Madeira & Oranges

Serves 4-6
Pre-heat oven to 500 degrees


  • 1 whole Chicken
  • 2 Oranges in ¼” slices
  • 3 Tbs Olive oil
  • 2 Tbs Herbes de Provence
  • 1 cup Madeira wine
  • 1 tsp ground fresh pepper
  • 2 cups chicken stock
  • 1 onion, chopped – sweet onion preferred
  • 1 tsp butter


Brush olive oil over whole chicken with a pinch of herbs and pepper. Place the oranges flat on the bottom of the baking dish with the onion. Place chicken on a rack/grate above oranges and be sure you’re not touching the sides of the pan. Pour chicken stock and Madeira over onions and oranges with a pinch of pepper. Bake at 475-500 degrees to caramelize skin of the chicken and retain juices. Continue cooking for 1 hour at 475. Let chicken rest for 10 minutes before cutting. While resting takes pan juices, strain, de-fat and reduce by half on the stove. Add 1 tsp. butter to bind and serve over chicken. Serve with Saffron rice or potatoes and a vegetable. Freeze leftovers to enjoy later.