I usually love Paula Dean recipes but this had to be the worst. It really didn't say what to do with the garlic so I sliced half of it and put it in the chicken cavity, crushed the other half and mixed in the butter, marmalade, etc. either way, the chicken came out totally bland. Not bad if you want soup I guess but that's pushing it. I decided to try again with some changes.I chopped the garlic and used half in the cavity with the onion, orange, rosemary and celery (I added). I then put the rest of the garlic in the marinade. I roasted the chicken in the oven for about an hour at 350 covered tightly with foil. took off the foil, added the chicken broth (and some white wine)and cooked for another 1.5 hrs (big roaster). Either way Paula, my chicken came out fantastic, yours was bland soup at best. Sorry, maybe you should try my way!

By carol on June 17, 2013

I saw Paula prepare this on Rachael Ray's show. I had a chicken and the other ingredients so I decided to try it. I did not think there was anything special about the chicken's flavor, the chicken was overcooked and the sauce was tasteless. I also think the recipe wasn't clear--do you put the whole head of garlic in the cavity as is? Do you skim the excess fat off the juices? Do you thicken the juices? I just hope I can use all the leftover chicken to make shredded chicken for enchiladas for another meal, that's all I can imagine doing with the leftovers--if I made chicken salad, I fear it would be mush.

By Bev on June 04, 2013

Followed the recipe exactly and it turned out bland. The flavor did not infuse the meat. I'll stick to oven cooking where I can develop the bold flavors that my family expects from me.

By Heather on March 28, 2013

I did this recipe with my sister and her family and it was good. I cooked it over night for about 7 hrs because I had dialyis the next day. Left instruction to warm up about hour before eating time and it was good. Made some stuffing using chichken stuff. added some orange momalade into the sutffing with onions and celery. Then took some juice from the slow cooker and put it on top the stoffing then cooked it for an hour. All came out beautiful and tasty.

By Roy on February 27, 2013

wonderful!! i used minced garlic and did use a little less spice. i will make this again. i did not cover this used a 350 degree oven for 2hr and 15 min. it browned and was mouth watering.

By char on February 27, 2013

OhMY!! This was a huge dissapointment! Over orange-peeled, between the marmalade and ALL the zest and orange slices and I have to add didn't smell very good while cooking. Not a winner in my book, Love, sorry!

By Michelle on February 19, 2013

Does anyone know the calorie count in this recipe?

By Brianna on February 15, 2013

Are you supposed to put the head of garlic in the cavity unpeeled? Paula does not specify....if so, what do you do with the garlic when chicken is done?

By Anonymous on February 13, 2013

outstanding recipe! Thanks, Paula

By Anonymous on February 11, 2013

I made this tonight and everyone loved it, there was no leftovers what so ever. Highly recommending this recipe to my friends and will be making it again. The chicken came out very flavorful and juicy.

By Kristen D on January 20, 2013

I am trying it today -- I'll let you know how it goes! (I made the short ribs and they were SO good! As was the Peach Cobbler -- so I'm back for more!)

By dana apple on September 25, 2012

This looks delicious! I was wondering if there was an alternative for the butter? Could I use EVOO?

By Courtney on September 17, 2012

I love watching all of your shows including your sons new shows for lighter calories. On the chicken recipes for the crock pots where you use whole chickens, can you use just breast of chicken or chicken tenderloin strips?

By Sharon Gardner on July 06, 2012

Valuable article.Thanks!

By Georgiann on April 27, 2012

The flavor of this chicken was pretty good but the timing was off. We had a 4lb chicen and at 8 hours our chicken was way overdone. The breast meat was very dry and the chicken completely fell apart when we went to take it out leaving us to wade through bone, juice and oranges to find all the meat. It was probably done at about 7 hours.

By David on December 19, 2011

Love this recipe. So good and easy to do.

By Lynn on November 01, 2011

Dear Paula Deen i live in jamaica you are my favroite cook ,i wanted to know can you grant me a bithday wish,can i please have one of your cook books,my name is Denise Barracks 29 mcarthur ave kingston 10 jamaica w.i thank you so much.i wish i could meet you one day.Denise

By Denise Barracks on October 27, 2011

Absolutely delicious. Easy to prepare. My whole family enjoyed this. Definitely will make this again. Thanks Paula.

By Laurie E on September 27, 2011

Your recipes for the winter soups look very good:) I could live on soup! I've loved it from the time I was little. My mom always made veg.soup and chicken corn soup and homemade pot pie (a Pa. dutch thing!) She doesn't too much any more, but I do once in a while.

By Sue Bowman on September 25, 2011

Sounds really good. I didn't have the recipe with me when I went to the store so the only thing I didn't have was the orange marmalade. I did have some orange blossom honey so I used a lil less than the 1/4 cup of marmalade. Will let u know how it turns out 8-10hrs from now. :D

By Rachel on September 24, 2011