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
PEPPER JELLY GLAZED CHICKEN
This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.
Provided by CARTUIN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees F).
- Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
- Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 44.9 g, Cholesterol 126.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 45 g, SaturatedFat 3.3 g, Sodium 615.7 mg, Sugar 36 g
ROSEMARY CHICKEN WITH ORANGE-MAPLE GLAZE
Chicken breasts adorned with a fresh rosemary rub, then sauteed and braised in a sauce of orange juice, white wine and maple syrup. This wonderfully rich glaze makes an elegant, quick dinner to serve to guests. To serve, place chicken on top of hot cooked rice on each plate and spoon sauce over the top. Wonderful served with steamed asparagus.
Provided by LINDA W.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.
- In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.
- Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 33.9 g, Cholesterol 83.7 mg, Fat 14.2 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 5 g, Sodium 414.3 mg, Sugar 28.9 g
GREEN PEPPERCORN CHICKEN WITH ORANGE WINE GLAZE
Make and share this Green Peppercorn Chicken With Orange Wine Glaze recipe from Food.com.
Provided by Stacelee
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a small sharp knife to cut 3 slashes, about 4cm long and 1cm deep in each chicken breast.
- Place the peppercorns, pepitas and orange rind in a mortar and pound with a pestle until a firm paste forms. Rub the mixture over both sides of the chicken.
- Heat half the butter and 2 tablespoons of the oil in a large frying pan over medium heat. Add the chicken and cook for 3-4 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Add wine to the pan and cook, stirring, for 1 miunute or until heated through. Add orange juice and sugar and cook, stirring occasionally, for 25 minutes or until sauce reduces to 1/2 cup. Remove from heat. Strain through a fine sieve into a heatproof jug.
- Meanwhile cook potato in a saucepan of boiling water for 10 minutes or until tender. Drain, return to the pan with the garlic and use a potato masher or fork to mash until almost smooth. Add lemon juice and remaining butter and oil and stir with a wooden spoon until thick and creamy. Season with salt and pepper.
- Divide the mash amongst serving plates. Top with chicken and drizzle wiwth glaze. Serve with beans and brussel sprouts.
Nutrition Facts : Calories 796.5, Fat 44.5, SaturatedFat 8.4, Cholesterol 10.7, Sodium 62, Carbohydrate 73, Fiber 6, Sugar 19.8, Protein 8.6
CHICKEN WITH ORANGE-CHIPOTLE GLAZE
This yummy chicken can be grilled or broiled. I use boneless, skinless breasts but thighs or legs could probably be used too...
Provided by loof751
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the orange juice concentrate, chipotle pepper, balsamic vinegar, molasses, and mustard.
- Season chicken with salt and pepper and grill or broil 2 minutes.
- Turn chicken and brush with glaze. Cook 5 minutes longer, brushing occasionally with glaze.
- Turn chicken again and brush well with glaze. Cook until done - center of chicken should no longer be pink - 2-3 minutes longer.
CHICKEN WITH GREEN PEPPERCORN SAUCE
This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".
Provided by 4Jacksons
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
- Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
- Increase heat to medium high. Add shallots to pan, saute 1 minute.
- Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
- Remove from heat. Stir in butter. Serve over chicken.
Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6
APPLE-ORANGE GLAZED CHICKEN FOR TWO
Adapted from Betty Crocker's Cooking for Two (2002). Quick, easy recipe. The original recipe only called for sauteing the chicken in butter, so I added a few ingredients to customize it and make the chicken more flavorful. Goes great with steamed green beans and rice. Note: Can substitute orange marmalade or other jams for the apple-butter.
Provided by Jessica T
Categories Chicken
Time 30m
Yield 2 chicken breasts, 2 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper chicken breasts.
- Melt butter in an 8-inch skillet or 3-qt. saucepan over medium heat. Cook chicken in butter about 5 minutes, then add red wine vinegar (vinegar will smell awful when reducing, but taste great in the end). Cook another 10 minutes, turning once, or until juice of chicken is no longer pink when center of thickest piece is cut.
- While chicken is cooking, mix cornstarch and mustard in a small bowl. Stir in remaining ingredients.
- Place chicken on serving plate; cover to keep warm.
- To make the glaze, pour orange mixture into skillet. Heat to boiling over medium heat, stirring constantly. Boil about 1 minute, stirring constantly, until glaze is thickened. Pour over chicken.
Nutrition Facts : Calories 235.3, Fat 7.4, SaturatedFat 4.1, Cholesterol 83.7, Sodium 1204.9, Carbohydrate 12.1, Fiber 0.6, Sugar 8.8, Protein 28.7
ORANGE-GLAZED CHICKEN
Categories Chicken Mustard Roast Kid-Friendly Quick & Easy Orange Jam or Jelly Soy Sauce Gourmet Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Line a large shallow (1-inch-deep) baking pan with foil, then oil foil.
- Stir together marmalade, mustard, soy sauce, and lemon juice in a small bowl.
- Pat chicken dry and sprinkle with salt and pepper. Roast chicken, skin sides up, in baking pan until golden and just cooked through, about 30 minutes.
- Turn broiler on and spoon marmalade mixture over chicken, then broil chicken until glaze is bubbling and browned, 3 to 5 minutes.
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
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