ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
GLAZED PAN-FRIED ORANGE CHICKEN RECIPE - (4.4/5)
Provided by musttryeats
Number Of Ingredients 14
Steps:
- Prepare the rice: Put dry rice and water in pot. Bring to boil. Cover and reduce to simmer for 20 minutes. DO NOT TAKE LID OFF DURING THE 20 MINUTES. Marinate chicken in orange juice while preparing the glaze. To make the glaze, mix the brown sugar, cornstarch, chicken broth, red wine vinegar, green pepper, corn syrup, garlic, and ginger root (or ground ginger if using). Cook on low to medium heat until it begins to boil. Add the hoisin sauce, honey, 4 teaspoons of water, additional ginger, five spice powder, and additional minced garlic Cook until low boil. Keep heat as low as possible while cooking the chicken. Spray skillet a little heavily with cooking spray. Cook chicken until done, about 5 minutes. Save cooked pieces in foil covered bowl while cooking remainder chicken until done. Add all chicken pieces back to skillet & add glaze sauce. Cook for another 3-5 minutes. Serve with cooked white rice.
HONEY ORANGE GLAZED CHICKEN
Honey Orange Glazed Chicken is wonderfully moist, easy to make, and the perfect dinner for any occasion.
Provided by Jessica Robinson
Categories Lunch Main Course
Time 1h
Number Of Ingredients 15
Steps:
- Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
- Preheat the oven to 375 degrees F.
- Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
- Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.
Nutrition Facts : Calories 453 kcal, Carbohydrate 59 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 183 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving
QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups glaze
Number Of Ingredients 5
Steps:
- To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
- Toss with hot chicken and sprinkle with sesame seeds to coat.
ORANGE-GLAZED CHICKEN
I had just graduated from college and was living in an apartment. A friend gave me this recipe and it's a sweet and tangy way to dress up a chicken breast.-Diane Madonna, Brunswick, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.
Nutrition Facts : Calories 370 calories, Fat 17g fat (0 saturated fat), Cholesterol 83mg cholesterol, Sodium 71mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
BAKED ORANGE-GLAZED CHICKEN
One of my favorite recipes! The combination of paprika and mustard powder really offsets the sweetness of the orange juice. I tend to eyeball when cooking, so if you cook more breasts or use a large pan, make extra sauce to baste with. I'll frequently use extra glaze when baking just so there's plenty to pour over rice once it's done!
Provided by tigerpaws
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken.
- Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 391.4 calories, Carbohydrate 3.8 g, Cholesterol 67.2 mg, Fat 30.5 g, Fiber 0.4 g, Protein 25 g, SaturatedFat 5.1 g, Sodium 640.4 mg, Sugar 2.7 g
ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN
This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.
Provided by Jolanta
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h20m
Yield 8
Number Of Ingredients 9
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).
Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
- Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
- Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
- Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
- Drizzle the chicken with honey, then serve.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
ORANGE-GLAZED ROAST CHICKEN WITH STIR-FRIED BABY BOK CHOY
This orange chicken gets a double dose of citrus-in the bed of sliced rounds that perfume the roasting bird and in the deliciously sticky glaze that also serves as a dipping sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the roast chicken: Preheat the oven to 450 degrees F.
- Finely grate the zest of 1 navel orange and reserve in a small bowl for the glaze. Thinly slice the navel and blood oranges into rounds, then scatter on the bottom of a Food Network 16-inch Hard-Anodized Nonstick Roaster. Top with the red onions, then pour in the chicken broth. Place the roasting rack on top.
- Add the butter, ginger, chile garlic sauce, 1/2 teaspoon salt and a few grinds of pepper to a small bowl and stir together to combine. Use your fingers to gently separate the skin from the breast and thigh meat of the chicken. Rub half of the butter mixture under the skin, then rub the remaining half all over the skin, making sure to coat both the breasts and thighs. Sprinkle the whole chicken generously with salt and pepper. Tie the legs together with butcher's twine. Place the chicken on top of the roasting rack breast-side up, then tuck the wings under the body (this will prevent them from burning). Roast until the skin starts to crisp and turn golden brown, about 30 minutes.
- For the orange glaze: Meanwhile, add the orange juice, honey, soy sauce, vinegar, ginger chile garlic sauce and reserved orange zest to the 1.5-quart saucepan from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer until reduced slightly, 12 to 15 minutes. Slowly whisk in the cornstarch until smooth, then simmer until thickened to a glaze, 1 to 2 minutes more.
- After the chicken has roasted for 30 minutes, reduce the oven temperature to 425 degrees F. Use a pastry brush to brush the glaze onto the chicken skin and continue to roast, brushing on the glaze every 15 minutes or so and adding a splash of chicken broth to the bottom of the pan if it starts to get dry, until the skin is deep golden brown and the internal temperature registers 165 degrees F, 45 to 60 minutes more. Transfer the chicken to a cutting board to rest 10 minutes.
- For the stir-fried baby bok choy: Heat the sesame oil in the 10-inch skillet from a Food Network 10-piece Hard-Anodized Space-Saving Cookware Set over medium-high heat. Add the sugar snaps and cook, tossing occasionally, until crisp-tender, about 2 minutes. Add the bok choy, vinegar and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are bright green and tender, about 2 minutes more. Taste and adjust the seasoning with more salt if needed.
- Transfer the oranges and red onions from the roasting pan to a serving platter. Carve the chicken and place on top. Serve with the stir-fried baby bok choy and any leftover glaze on the side.
ROASTED ORANGE GLAZED CHICKEN
Another recipe from Parents Mag. Roasted chicken with a twist; topped with a honey-citrus glaze. Garnish with pretty orange slices.
Provided by JMigs0
Categories Whole Chicken
Time 1h55m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Remove giblets and neck from chicken.
- Rinse chicken inside and out with cold running water; drain well.
- Pat dry with paper towels.
- Grate 1/2 teaspoons rind from orange and set aside.
- Cut orange into quarters.
- Sprinkle ½ teaspoons salt inside cavity of bird.
- Stuff chicken with onion, orange quarters, bay leaf, and thyme.
- Place on rack in large foil-lined roasting pan.
- Sprinkle with remaining salt and pepper.
- Roast chicken 1 hour and 15 minutes.
- In small bowl, combine reserved orange rind with glaze ingredients, and brush over entire chicken.
- Roast 15 minutes more, or until meat thermometer inserted in thickest part of chicken thigh reaches 175°F and juices run clear.
- Let the chicken rest for 15 minutes before slicing.
BREADED ORANGE GLAZED CHICKEN
Adopted from Kraft Magazine. A nice change of pace from the standard baked breaded chicken. Usually I don't worry about how to serve a dish but they recommended making a really light dressing and placing the chicken on a bed of spinach leaves with this dressing. It was yummy and I'm glad I took that extra step.
Provided by HokiesMom
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Spread chicken breasts with 2 tbls of the marmalade.
- Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides.
- Place chicken in a 13x9" baking dish.
- Bake for 25 minutes or until chicken is cooked through (180°F).
- Mix dressing and remaining marmalade and add to spinach; tossing to coat.
- Place spinach evenly on 4 serving plates.
- Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.
PAN-GLAZED CHICKEN
Honey and balsamic lend a sweet flavor to chicken in this stovetop supper from Margaret Wilson of Hemet, California. Served over rice, the tangy chicken combination makes a delicious meal on a busy night.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare rice according to package directions. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium-high heat for 5 minutes on each side or until a thermometer reads 170°., Combine the vinegar, honey and basil; pour over chicken. Cook for 1-2 minutes or until sauce is heated through. Serve with rice.
Nutrition Facts : Calories 307 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 774mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 1g fiber), Protein 28g protein.
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