Italian Roasted Chicken With Orange And Oregano Recipes
ITALIAN ROASTED CHICKEN WITH ORANGE AND OREGANO
Make and share this Italian Roasted Chicken With Orange and Oregano recipe from Food.com.
Provided by breannanoahmason
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry chicken and season with salt, then refrigerate for a few hours or overnight.
- Preheat oven to 425˚F.
- Cut ends off the garlic heads and dress with a little EVOO, salt and pepper. Wrap in foil and place in oven, roast 45 minutes until golden and soft.
- Meanwhile, in a roasting pan or large casserole, toss 2 sliced or wedge-cut oranges with red onions, bay leaves and a liberal drizzle of EVOO - enough to thinly coat the oranges, bay leaves, and onions (a couple of tablespoons). Season with salt and pepper and scoot the oranges and onions off to the sides of the pan.
- Arrange chicken in pan and rub with EVOO to coat the skin. Season chicken with black and red pepper then scatter the oregano over the chicken, onions and oranges. Add wine to the pan, along with the juice of 2 oranges. Drizzle honey around the pan and place in the oven. Toast 45 minutes or until juices run clear.
- Serve chicken with oranges and onions, and with pan juices spooned over top and a whole head of roasted garlic along side. Pop cloves away from skins as you eat your chicken or spread on crusty bread.
Nutrition Facts : Calories 306.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 64.8, Fiber 5.6, Sugar 34.1, Protein 6
SICILIAN-STYLE ORANGE CHICKEN
Make and share this Sicilian-Style Orange Chicken recipe from Food.com.
Provided by Brookelynne26
Categories Chicken
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Arrange the chicken pieces in a single layer in the slow cooker. Sprinkle with salt and pepper, garlic, and oregano. Add 3/4 cup of the orange juice. Cover and cook on low for 5 hours, or until the chicken is tender.
- Remove the chicken to a serving platter. Cover and keep warm. Pour the chicken juices into a small saucepan. Bring to a simmer. In a small bowl, stir together the remaining juice and cornstarch until smooth. Add to the saucepan and cook, stirring, until smooth and thickened, about 1 minute. Stir in zest. Pour the sauce over the chicken. Sprinkle with parsley and serve hot.
Nutrition Facts : Calories 162.7, Fat 3.6, SaturatedFat 0.9, Cholesterol 80.4, Sodium 89.7, Carbohydrate 6, Fiber 0.3, Sugar 3.5, Protein 25
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
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