ORANGE-GLAZED ROAST CHICKEN BREASTS WITH SWEET POTATOES
Enjoy this baked chicken and sweet potatoes seasoned with tangy orange juice and cranberries - a flavorful dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
- In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
- Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
- Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 26 g
SWEET ORANGE CHICKEN DRUMSTICKS
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the onion, orange juice, ketchup, orange marmalade, apple cider vinegar, soy sauce, Dijon, five-spice, paprika, black pepper and garlic to a large resealable plastic bag. Close the bag and shake to incorporate. Add the chicken drumsticks to the bag. Reseal and marinate for at least 1 hour in the refrigerator. (Chicken can be prepped the day before and refrigerated overnight.)
- Preheat oven to 400 degrees F.
- Pour the entire contents of the bag onto a foil-lined sheet tray. Bake, turning the drumsticks halfway through baking, until the chicken is cooked through, the juices run clear and an instant-read thermometer inserted into the thickest part of meat (avoiding bone) registers 160 degrees F, about 25 minutes.
- Remove to a platter and let rest 5 minutes, then sprinkle with parsley and serve warm.
ONE-PAN ROASTED CHICKEN AND SWEET POTATOES RECIPE BY TASTY
Here's what you need: small sweet potato, lemon, green beans, olive oil, fresh rosemary, fresh thyme, garlic, salt, ground black pepper, boneless, skinless chicken breast, paprika
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 375˚F (190˚C).
- Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme, garlic, salt, and pepper to a large bowl (or parchment paper-lined sheet tray) and toss until fully coated.
- Season the chicken breast with salt, pepper, and paprika.
- Transfer to a parchment paper-lined sheet tray and place the chicken breast on top of the vegetables (if you tossed your vegetables in a bowl).
- Bake until vegetables are tender and chicken is cooked through, about 20 minutes.
- Enjoy!
Nutrition Facts : Calories 692 calories, Carbohydrate 79 grams, Fat 20 grams, Fiber 16 grams, Protein 55 grams, Sugar 26 grams
CHARRED CHICKEN WITH SWEET POTATOES AND ORANGES
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.
Provided by Nate Appleman
Categories Bon Appétit Chicken Roast Sweet Potato/Yam Chickpea Feta Orange Healthy Rosemary Olive Lemon Juice Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
- Prick sweet potato all over with a fork and roast on a small foil-lined rimmed baking sheet until tender, about 1 hour. Let sit until cool enough to handle.
- Once potato comes out of the oven, start cooking the chicken. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Cook chicken, skin side down, until skin is very brown (it should get very dark; as long as you don't smell it outright burning it will be all the better with some char), about 5 minutes. Transfer to oven and roast, keeping skin side down, until cooked through, 18-22 minutes. About 1 minute before removing chicken from oven, toss rosemary sprigs into skillet. Place chicken, skin side up, on a plate along with rosemary sprigs. Set skillet over medium-high. Cook orange slices just until golden and slightly softened, about 30 seconds per side. Transfer to plate with chicken.
- Toss chickpeas, olives, and feta with remaining 2 Tbsp. oil and remaining 1 Tbsp. lemon juice in a large bowl; season chickpea salad with salt.
- Tear open sweet potato and arrange big sections of flesh on a large platter. Place chicken, along with any accumulated juices, around sweet potato, then top with orange slices, chickpea salad, and rosemary leaves. Squeeze orange wedges over everything when at the table.
SWEET POTATO ORANGES
Sweet potatoes cooked in orange skins with a yummy topping! Very festive!
Provided by louise b.
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.
- In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.
- In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 853.6 calories, Carbohydrate 110.1 g, Cholesterol 143.3 mg, Fat 45.9 g, Fiber 10 g, Protein 8 g, SaturatedFat 21.2 g, Sodium 292.5 mg, Sugar 83.7 g
SHEET-PAN CHICKEN WITH SWEET POTATOES AND PEPPERS
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs. To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end. If you prefer chicken breasts, you can use them here instead of the thighs. Choose bone-in, skin-on breasts if possible, and keep an eye on them. They'll cook faster than the thighs. Remove them when they're ready, but let the vegetables roast until they thoroughly golden and tender.
Provided by Melissa Clark
Categories weekday, one pot, main course
Time 1h10m
Yield 3 to 4 servings
Number Of Ingredients 16
Steps:
- In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.
- In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.
- Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.
- Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)
- Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.
- To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.
Nutrition Facts : @context http, Calories 605, UnsaturatedFat 27 grams, Carbohydrate 27 grams, Fat 40 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 828 milligrams, Sugar 8 grams, TransFat 0 grams
ORANGE CHICKEN WITH SWEET POTATOES
Orange peel and pineapple juice lend fruity flavor to this super chicken and sweet potato combo. Served over rice, this appealing entree is bound to win you compliments. -Vicki Smith, Okeechobee, Florida
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Layer sweet potatoes in a 3-qt. slow cooker. In a large bowl, combine 2/3 cup flour and seasonings; add chicken, 1 piece at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in butter until lightly browned, 3 minutes on each side. Arrange chicken over sweet potatoes. , Place remaining flour in a small bowl. Stir in the soup, pineapple juice, brown sugar and orange zest until blended. Add mushrooms; pour over chicken. Cover and cook on low until chicken and potatoes are tender, 3-4 hours. Serve with rice.
Nutrition Facts : Calories 575 calories, Fat 15g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 1276mg sodium, Carbohydrate 73g carbohydrate (23g sugars, Fiber 8g fiber), Protein 37g protein.
MAPLE-ORANGE CHICKEN WITH ACORN SQUASH AND SWEET POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h15m
Yield 4 servings (with 1 chicken breast left over for white pizza)
Number Of Ingredients 12
Steps:
- Place squash and sweet potatoes and leeks in the slow cooker. Season chicken all over with salt and black pepper and place on top of vegetables in slow cooker. In a medium bowl, combine orange marmalade and remaining ingredients. Pour mixture over chicken and vegetables. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Serve 4 of the chicken breast halves with squash and potatoes on the side and extra sauce spooned over top (reserve remaining chicken for pizza). Top with parsley and rosemary just before serving.
SWEET ORANGE BAKED CHICKEN
Enjoy the taste of orange in this delightful rice and chicken recipe - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Cook rice as directed on package, omitting butter. Stir in almonds and butter.
- Spray 15x10x1-inch pan with cooking spray. Cut slit in each chicken breast to form a pocket. Spoon about 1/4 cup rice mixture into each pocket. Place chicken in pan; sprinkle evenly with salt.
- In small bowl, mix marmalade, honey, mustard and thyme until blended. Reserve 1/2 cup of mixture for serving. Brush remaining marmalade mixture over chicken.
- Bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Heat reserved marmalade mixture over medium heat and pour evenly over chicken.
Nutrition Facts : Calories 551, Carbohydrate 53 g, Fat 1 1/2, Fiber 1 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 696 mg
ORANGE CHICKEN WITH SWEET POTATOES
You'll love the fruity taste of this chicken and sweet potato combo. You will also the love the ease of preparing it in a slow cooker. Serve over rice.
Provided by carolinafan
Categories Chicken Breast
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Layer sweet potatoes in a 3-quart slow cooker.
- In a large resealable plastic bag, combine 2/3 cup flour and seasonings; add chicken, one piece at a time, and shake to coat.
- In a large skillet over medium heat, cook chicken in butter for 3 minutes on each side or until lightly browned.
- Arrange chicken over sweet potatoes.
- Place remaining flour in a small bowl.
- Stir in the soup, pineapple juice, brown sugar and orange peel until blended.
- Add mushrooms; pour over chicken.
- Cover and cook on low for 3 1/2 to 4 hours on high, 8 on low or until a meat thermometer reads 170* and potatoes are tender.
- Serve with rice.
Nutrition Facts : Calories 483, Fat 12.4, SaturatedFat 5.5, Cholesterol 89.8, Sodium 1257.7, Carbohydrate 57.1, Fiber 5, Sugar 12.8, Protein 35.5
ORANGE-GLAZED PORK WITH SWEET POTATOES
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. -Danielle Boyles, Sparta, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Peel sweet potatoes; core apples. Cut potatoes, apples and orange crosswise into 1/4-in.-thick slices. Arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray; sprinkle with salt and pepper. Roast 10 minutes., Meanwhile, in a microwave-safe bowl, mix orange juice, brown sugar, cornstarch, cinnamon and ginger. Microwave, covered, on high, stirring every 30 seconds until thickened, 1-2 minutes. Stir until smooth., Place pork over sweet potato mixture; drizzle with orange juice mixture. Roast until a thermometer inserted in pork reads 145° and sweet potatoes and apples are tender, 45-55 minutes longer. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 325 calories, Fat 5g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 467mg sodium, Carbohydrate 36g carbohydrate (21g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges
MAPLE GLAZED CHICKEN WITH SWEET POTATOES
A sweet and slightly tangy option for chicken and potatoes. This is a favorite in our house.
Provided by Barbie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside.
- Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions.
- To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.
Nutrition Facts : Calories 441.1 calories, Carbohydrate 62.1 g, Cholesterol 64.6 mg, Fat 9.8 g, Fiber 5.5 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 614.2 mg, Sugar 30.8 g
SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL
This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.
Provided by Yewande Komolafe
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
- In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
- Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
- As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
- Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
- To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams
CROCK POT ORANGE CHICKEN WITH SWEET POTATOES
Tender moist chicken is flavored with orange and spices. A terrific crock pot chilly weather dish that I adapted from the Fix it and Forget it cookbook. Flavorful and filling!
Provided by Jamie Renee
Categories One Dish Meal
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place sweet potatoes in bottom of a med to large slow cooker.
- Rinse chicken breasts and pat dry.
- Combine flour, salt, nutmeg, cinnamon, pepper and garlic powder.
- Thoroughly coat chicken in flour mixture.
- Place chicken on top of sweet potatoes.
- Combine soup with remaining ingredients.
- Stir well and pour over chicken and sweet potatoes.
- Cover and cook on low 8-10 hours or high 4 hours.
Nutrition Facts : Calories 396.5, Fat 7.6, SaturatedFat 2.1, Cholesterol 62.7, Sodium 1278.5, Carbohydrate 54.4, Fiber 4.9, Sugar 11.3, Protein 27.8
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- Preheat oven to 450°. Place chicken in a large bowl and season with salt. Add garlic, 2 Tbsp. lemon juice, and 2 Tbsp. oil and toss to combine. Let sit at room temperature at least 30 minutes or cover and chill up to 12 hours. Remove chicken from marinade, draining off any excess; discard marinade. Set chicken aside.
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