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
ROSEMARY-ORANGE ROASTED CHICKEN
Guests will fall in love at first sight of this impressive citrus and savory herb roasted chicken-a big hit when my best friend's mom came for a visit. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 635 calories, Fat 41g fat (19g saturated fat), Cholesterol 185mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 44g protein.
ORANGEY HERB AND OAT-CRUSTED CHICKEN TENDERS
Provided by Robin Miller : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large zip-top plastic bag, combine the oats, flour, oregano, thyme, garlic powder, onion powder, salt, and black pepper. Seal the bag and shake to combine. Using a brush or spoon, coat the chicken pieces all over with the marmalade. Add the chicken to the oat mixture, seal the bag, and shake to coat the pieces evenly.
- Refrigerate the chicken for up to 3 days or freeze for up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.
- Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Transfer the chicken pieces from the bag to the prepared baking sheet and spray the tops of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes (no need to turn them). Serve hot.
ORANGE AND HERB CHICKEN
Chicken with herbs and orange zest
Provided by drichardson1998
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Get a big enuf plate to put ur 4 prices of chicken on
- Drizzle about 3 table spoons of olive oil on plate
- Place your chicke in the olive oil
- Flip chicken to get the oil all over it
- Finely chop your spring onions and sprinkle them ontop of the chicken on both sides
- Sprinkle your tyhme over the chicken: both sides
- Chop up ur parsley and sprinkle that on both sides as well
- Get your orange and grate the skin over the top of your chicken until you feel there is enough. Then cut your orange in two and squeez the juice out over your chicken: both sides
- Put your chicken in the fridge to marinate over night
- Get your potatoes out And peel them. Get a bowl and put about 5 cm high of water. Cut your potatoes very thin like crisp and put them in the bowl. Add salt and pepper to the bowl. Get a deep fat fryer or a wok and put olive oil in. Turn it on or put it on full heat. Start by adding salt and spring onions in the wok. But not in fryer. Start putting the potatoes in take out when you want. If you like them crispy put in for longer.
- Get your asparagus out. Chop the end off about 2 cm up. Get a boiling pot and put them in standing up. Put a lid on the top so it steams inside. Only do this for about 3-5 minutes. Take it off the hot stove and let it sit. Add spring noons and parsley to the pot. Get your streaky bacon about and lay 1 peace for 2-3 asparus on a baking tray. Wrap the bacon around the asparagus nicely and sprinkle a little bit of tyhme on the bacon. Pop in the oven for about 7-15 minutes.
- Now you need to make a salad any type you like
HERBED CHICKEN CAESAR SALAD
This salad looks and tastes fancy but couldn't be easier to make. It's my husband's favorite dinner.-Kay Andersen, Bear, Delaware
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Brush chicken with oil. Combine the basil, oregano, garlic salt if desired, pepper and paprika; sprinkle over chicken. Grill, uncovered, over medium-low heat for 12-15 minutes or until a thermometer reads 170°, turning several times. , Arrange romaine and tomato on plates. Cut chicken into strips; arrange over salads. Drizzle with dressing. Sprinkle with croutons if desired.
Nutrition Facts : Calories 219 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 467mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ORANGE AND HERB CHICKEN CAESAR
Yield 4 servings
Number Of Ingredients 5
Steps:
- Prepare the salad as for the master recipe, #161, making the substitutions listed above.
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