Ancho Orange Roast Chicken Recipes

ORANGE-CARDAMOM ROAST CHICKEN

Steps:

• In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper; set aside.
• Butterfly the chicken: Place on a cutting board, breast-side down with the neck toward you. Using a pair of sharp kitchen shears (and your biceps), cut through the bones on either side of the backbone; the spine should come away in a narrow strip, which you can discard or save for stock. Flip the bird over, breasts facing up and closest to you. Using the heel of your palm and your body weight, push down on the breastbone; you should hear it crack. The chicken should lie flat now. Rotate the drumsticks toward the center line of the body so she looks a little knock-kneed. There you go. You just butterflied a chicken!
• Slide your fingers between the flesh and the skin over the breasts, thighs and drumsticks. Use a teaspoon to deposit a little of the flavored butter into each pocket and smooth it out over each part of the chicken, making sure the butter is evenly spread, then pat the skin dry.
• Toss the potato slices with the sunflower oil, season with salt and pepper and let them sit in a bowl at room temperature alongside the chicken for 30 minutes. Give your oven a quick wipe down before preheating it to 500 degrees F. (The high temps will cause any leftover drips to smoke you out of your kitchen! If your oven still smokes, then turn it down to 450 degrees F after the first 10 minutes.)
• Drain off the water that's been drawn from the potatoes and pour the potatoes into an even layer in a large cast-iron skillet. Place the chicken on top of the potatoes and tuck the wings under her shoulders. Pop the whole kit 'n' kaboodle into the oven. Cook for 20 minutes. Rotate the skillet and cook for 20 more minutes, until the skin is crispy, the juices run clear and the thickest part of the breast registers 160 degrees F on an instant-read thermometer.
• Remove the chicken from the oven and set aside to rest for 10 minutes on a cutting board, loosely tented with foil. Using a fish spatula or slotted spoon, gently turn the potatoes. If you'd like them crispier, pop them under your broiler for 3 to 5 minutes. Scoop out the potatoes onto a platter, leaving behind the pan grease. Cut the chicken into pieces, place them on top of the potatoes and serve with boldness and courage!
• Find more recipes from Aarti in her cookbook, Aarti Paarti ($28, Grand Central Publishing).

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

ROSEMARY-ORANGE ROASTED CHICKEN

Steps:

• Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.

ORANGE ROAST CHICKEN

Steps:

• Pre-heat the oven to 425' F.
• Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
• Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
• Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
• Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
• Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
• Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
• Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
• Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
• (for thicker sauce add flour).

ANCHO ORANGE ROAST CHICKEN

Steps:

• Remove giblets and neck from cavity of chicken. Discard or save for another use. Rinse chicken inside and out and pat dry. Check the chicken for pin feathers and remove any that you see. Season liberally with salt and pepper inside the cavity of the chicken and on the skin.
• In a gallon ziplock bag, combine orange juice, zest, ancho, paprika, cayenne, salt, pepper, thyme, rosemary, parsley, lavender, chives, agave nectar, and garlic. Place the chicken in the bag and seal. Then smoosh the chicken around to coat with the marinade and rub into the skin. Place the bag into a dish in case it begins to leak. Place in the fridge overnight or up to 24 hours. Turn the chicken over halfway through marinating time.
• Remove the chicken from the fridge about 30 minutes before roasting to allow it to come up slightly in temperature so that it will cook more evenly. Truss the chicken ( you can find instructions on how to do this on youtube). Preheat the oven to 425* F. Place the sliced onions in the bottom of a roasting pan, place the trussed chicken on the onions and pour the marinade over all. Drizzle the chicken with the olive oil and rub into the skin slightly.
• Roast for 20 minutes at 425* then reduce heat to 350*. Continue roasting for 45-55 minutes, basting the chicken every 15 minutes. Remove from the oven and allow the chicken to rest for 15 minutes before slicing to allow the juices to redistribute.

ROASTED ORANGE CHICKEN

Steps:

• Heat oven to 400 degrees.
• Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
• Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
• Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
• Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
• Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
• Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Steps:

• Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
• Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
• After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

CUMIN AND ANCHO CHICKEN

Steps:

• Toss chicken with ancho chile powder, cumin, and 2 teaspoons salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3-4 minutes longer. Transfer to a platter; let rest for 5 minutes.
• Cut chicken into 1/2" cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN

Steps:

• Sprinkle chicken with salt and place in a large glass or plastic bowl.
• Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
• Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).