ORANGE HERB ROASTED CHICKEN
This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!
Provided by Nellie Fiorenzi
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 705 calories, Carbohydrate 8.8 g, Cholesterol 263.4 mg, Fat 53.5 g, Fiber 2.5 g, Protein 46.7 g, SaturatedFat 25.8 g, Sodium 379.5 mg
GARLIC-BUTTER RUBBED CHICKEN WITH ROASTED ORANGES AND RED ONIONS
The age-old pairing of chicken and citrus gets a delicious update. Orange wedges stand in where lemon often appears, and red onions provide a piquant balance. Slices of each cook inside the chicken and alongside it. The meat is kept moist and the skin crisp, thanks to a few tablespoons of orange-garlic butter rubbed in between.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Mash garlic and 1 teaspoon salt into a paste.
- Combine garlic paste, butter, zest, and chopped thyme. Gently separate skin from breast of chicken, and rub half of the butter mixture under the skin on each side. Season with salt.
- Fill cavity with 2 orange wedges, 1 onion wedge, and thyme sprigs. Place chicken, breast side up, on a rimmed baking sheet, and tuck wings under. Tie legs together with kitchen twine. Scatter remaining oranges and onions around chicken. Dot oranges and onions with 1 tablespoon butter mixture.
- Roast for 30 minutes. Brush chicken with remaining butter mixture. Flip oranges and onions. Rotate sheet, and roast for 15 minutes more. Remove oranges and onions if caramelized. Roast chicken until juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, 10 to 15 minutes more. Let rest for 10 minutes before serving.
ROASTED GARLIC AND ORANGE ROAST CHICKEN
This ain't no wimpy white wine chicken dish! The heady roasted garlic, citrusy orange, and herbal tarragon add enough flavor muscle to this bird to make it a suitable partner for a bottle of red.
Provided by Food Network Kitchen
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Cut the top 1/4-inch from the garlic head, then drizzle with oil, and sprinkle with a pinch of salt. Wrap the garlic in foil, then place in the oven and roast until golden, about 40 minutes. Let cool, then peel and smash the cloves into a paste.
- 2. Mix half the chopped tarragon with the garlic, season with salt and pepper, then place the paste between the flesh and skin of the chicken. Slice the skin on the thighs, then coat with the paste. Sprinkle the chicken cavity with the remaining chopped tarragon, salt, and pepper. Squeeze the orange over the chicken and put the orange in the cavity. Loosely tie the legs together, drizzle with 1 tablespoon oil, and sprinkle all over with salt and pepper.
- 3. Cut the squash into 1/2-inch slices. Toss the squash and mushrooms in a roasting pan with the remaining 3 tablespoons oil, salt, and pepper. Place the chicken over the vegetables. Roast the chicken until a thermometer registers 160 degrees F in the thigh, not touching the bone, 50 to 60 minutes. Let stand 10 minutes before carving. Garnish with a tarragon sprig.
ROASTED CHICKEN WITH GARLIC AND ONIONS
Make and share this Roasted Chicken With Garlic and Onions recipe from Food.com.
Provided by Super San Mateo Che
Categories Whole Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Chop one garlic clove in half. Rub both sides all over chicken.
- Coarsely chop onion and remaining garlic cloves and stuff them into chicken cavity.
- Cover the chicken with paprika.
- Season chicken with salt and pepper to taste.
- Place a small amount of water in the bottom of the roasting pan.
- Place chicken in roasting pan.
- Bake for 2 hours or until chicken reaches an internal temperature of 180 degrees.
- Every 30 minutes, baste chicken with its own juices or using some chicken stock.
Nutrition Facts : Calories 499, Fat 35.5, SaturatedFat 10.1, Cholesterol 160.4, Sodium 154, Carbohydrate 5, Fiber 2.1, Sugar 1.1, Protein 38.7
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