The version in this photo is from the original recipe, which you’ll find further down on this page. It’s another heirloom recipe from my mom’s recipe box, and…it’s fine. It makes a perfectly serviceable chicken dish, with the type of flavor punch commonly associated with Midwestern cuisine from the 1980s.

What I’ve put together below is what I might do differently if I make it again, starting with using pre-cut pieces rather than a whole chicken. Because as you might be able to tell by looking at the photo, my skills at taking apart a whole chicken are…not as fine. But it’s okay, because we now live in an era when it’s possible to pick up a package of pre-cut pieces. Yay, livin’ the dream!

Future Version to Try:
1 fryer chicken, cut up OR the equivalent in pieces, preferably bone-in
1/2 c. fresh orange juice
1-3 tbsp. grated orange zest
1 tsp. salt
1 tsp. ground mustard powder
1 tsp. paprika
1 tsp. chili garlic sauce, gochujang, sriracha, or Tabasco sauce
1 tsp. grated fresh ginger
2-3 cloves minced garlic
2-3 cloves (the spice)
1/3 c. sesame oil
1 c. fresh sliced mushrooms (optional)
1-2 sliced zucchini (optional)
Sliced oranges (optional)

Heat oven to 425F. Place the chicken skin-side down in a single layer in a shallow baking pan. Mix the rest of the ingredients except the mushrooms, zucchini, and/or orange slices to make the sauce. Pour over each piece, coating well. 

Bake 45 minutes, basting occasionally. Turn the chicken over and place the veggies/fruit over the top. Baste again. Bake another 15 minutes. 

Remove the chicken to a hot platter and spoon the sauce over the top. 

Original Recipe:
Attributed to Peg Simon. Serves 4-6.

1 fryer chicken, cut up
1/2 c. fresh orange juice
1 tsp. salt
1 tsp. mustard
1 tsp. paprika
1/4 tsp. Tabasco sauce
1-3 tbsp. grated orange zest
1/3 c. cooking oil
4-oz. can or 3/4 c. fresh sliced mushrooms

Heat oven to 400F (for crisp chicken, go for 425F). Place the chicken skin-side down in a single layer in a shallow baking pan. Mix the rest of the ingredients except the mushrooms to make the sauce. Pour over each piece, coating well. 

Bake 45 minutes, basting occasionally. Turn the chicken over and sprinkle the mushrooms over the top. Baste again. Bake another 15 minutes. 

Remove the chicken to a hot platter and spoon the sauce over the top.