Citrus Basted Chicken Recipes

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CITRUS ROAST CHICKEN

Steps:

• Pre-heat the oven to 400 degrees. Remove the giblets from the cavity and throw away. Remove any other packing materials. Rise the chicken in cold water - both outside and inside the cavity. Pat dry with a paper towel. Generously season the inside of the chicken with salt and pepper. Slice one lemon and one orange in half, and squeeze the juice from one half of the lemon and one half of the orange. Remove any seeds and pour into a small bowl. Stir in the olive oil, finely chopped garlic, half of the oregano, and half of the basil. You will use this mixture to baste the chicken. Loosely chop the remaining lemon and orange. Stuff the chicken with the loosely chopped garlic and the chopped lemon and orange. Tie the chicken legs together to help hold the citrus in place. You can use butchers twine, or you can fold up aluminum foil and wrap it around the legs and twist together. Place the chicken breast side up on a roasting pan. In a small bowl, stir together the butter and the remaining oregano and basil. Rub the seasoned butter all over the chicken and then sprinkle the chicken with salt and pepper. Brush some of the lemon and orange juice mixture over the chicken. Once the oven is preheated, place the chicken on a middle rack. As the chicken roasts, you want to make sure that the pan drippings do not burn. Add chicken broth and/or white wine to the bottom of the pan as necessary to prevent the drippings from burning. Baste the chicken every 20 minutes with the lemon and orange juice mixture. The generally accepted cooking time for roast chicken is 20 minutes per pound. Julia Child used the formula 45 minutes plus 7 minutes per pound of meat. Regardless of the formula, you decide to use, you need to cook the chicken until a meat thermometer placed in the inner thigh reads 170 degrees. I like to use an in-oven thermometer that measures the temperature of the chicken while it cooks. Remove the chicken from the roasting pan and tent with foil. Use the drippings from the pan to make gravy. Add any leftover basting mixture to the gravy. Let the chicken sit for a total of 10 minutes before carving.

GARLIC AND CITRUS CHICKEN

Steps:

• Position the rack in the center of the oven and preheat to 400 degrees F.
• Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
• Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
• Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

CITRUS-GARLIC ROASTED CHICKEN

Steps:

• Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.
• Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.
• Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

CITRUS AND CUMIN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Remove the zest from 2 orange wedges and 2 lime wedges and set aside.
• Rub chicken with juice of those wedges.
• Season the entire chicken, including the cavity, with the cumin, salt and pepper to taste.
• Inside the cavity, place the used orange and lime wedges, plus 3 orange wedges, 3 lime wedges, 2 cloves of garlic and 3 sprigs of oregano.
• Place a small roasting pan over high heat and add the oil.
• When the oil smokes, place the chicken, breast-side down in the pan.
• Sear, rolling slightly for even browning, until the breast is golden brown, about 4 to 5 minutes.
• Remove the chicken from the pan, slip a flat rack on bottom of pan, then place the chicken on the rack, breast-side up.
• Add the stock, remaining garlic cloves and a couple more sprigs of oregano to the pan.
• Squeeze the juice of the 7 orange wedges and remaining lime wedges into the pan, adding the juiced wedges to the pan as well.
• Roast until the chicken juices run clear when the leg is pieced near the joint, about 1 hour and 30 minutes.
• Check the moisture in the pan a few times while cooking, adding chicken broth if the pan juices are drying up.
• Transfer chicken to a warm platter, and allow it to rest for 20 minutes before carving. Remove the fruit wedges, oregano and garlic from the pan, then place the pan juices in a small saucepan.
• Bring to a simmer over medium heat, taste and adjust seasoning, adding more orange juice from the remaining wedges if desired.
• Remove from heat and add the reserved zest. Carve the chicken and serve with the sauce.

CITRUS-MUSTARD ROASTED CHICKEN

Steps:

• In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

CITRUS-HERB ROAST CHICKEN

Steps:

• Preheat oven to 350°. Peel and cut garlic into quarters. Place chicken on a cutting board. Tuck wings under chicken. With a sharp paring knife, cut 24 small slits in breasts, drumsticks and thighs. Insert garlic in slits. Tie drumsticks together., Place potatoes and carrots in a shallow roasting pan; top with herbs. Place chicken, breast side up, over vegetables and herbs. Cut lemon and orange in half; gently squeeze juices over chicken and vegetables. Place squeezed fruits inside chicken cavity. Sprinkle chicken with salt and pepper. Pour broth around chicken., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 2 to 2-1/2 hours, sprinkling green onions over vegetables during the last 20 minutes. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Discard herbs. If desired, skim fat and thicken pan drippings for gravy. Serve gravy with chicken and vegetables.