Cranberry Chicken

2 medium oranges
1 chicken, with bone and skin, cut into eighths
1 (16-ounce) can whole berry cranberry sauce
1 cup bottled French dressing
2 tablespoons dry onion soup mix

You will love this moist chicken dish. The combination of tart, tangy, and sweet, plus its gorgeous colors, will surely make it a keeper for all-year round.

Preheat oven to 375°F.

Zest 1 orange and reserve the zest. Slice the orange.

Slice the second orange and place all the orange slices in an even layer into a roasting pan.

Arrange the chicken skin-side-up on the oranges.

In a medium bowl, mix the cranberry sauce, dressing, and onion soup mix. Add the orange zest.
Mix. Pour over the chicken, coating all the pieces.

Bake uncovered for 11/2 hours. Transfer to a plate or serving platter along with the caramelized orange slices.