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
ORANGE-SPICED CHICKEN
Five ingredients are all you'll need for this fast and extremely flavorful marinade. With one taste, it'll become your most-requested chicken recipe! -Debra Stevens, Lutz, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the grill for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.
Nutrition Facts : Calories 234 calories, Fat 3g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 643mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 30g protein.
FIVE-SPICE ROAST CHICKEN
Provided by Maria Helm Sinskey
Categories Chicken Garlic Marinate Dinner Spice Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
- Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.
ORANGE FIVE-SPICE ROASTED CHICKEN
Another low-carb recipe from one of my cookbooks. A nice combination of Asian and orange flavors. Have not tried this yet, but plan to soon.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken in a large zip-lock bag. Mix all other ingredients together and pour over chicken. Seal the bag, pressing out the air as you go. Turn the bag to coat, and place it in the refrigerator. Let sit for at least 2 hours, longer is fine.
- Preheat oven to 375 degrees F. Place the chicken in a baking pan; reserving marinade in a small bowl. Roast chicken for 1 hour, basting 2-3 times with the reserved marinade.
FIVE-SPICE ROAST CHICKEN DRUMSTICKS
In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.
AUTHENTIC CHINESE FIVE SPICE ROAST CHICKEN
This is a recipe from my mother (who yes is Chinese). I loved this chicken as a kid and couldn't believe how simple this recipe is. This comes out so crispy and delicious. Prep time does not include time needed for the seasoning to set.
Provided by enigma256
Categories Whole Chicken
Time 1h30m
Yield 1 chicken, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes.
- Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight.
- Preheat oven to 500 F.
- Insert green onions into chicken cavity.
- Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan.
- Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp).
- Serve slices of chicken hot or chilled with plum sauce.
Nutrition Facts : Calories 981.8, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 309.3, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 77.9
ROASTED ORANGE CHICKEN
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
Provided by Genevieve Ko
Categories poultry, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Squeeze 1/4 cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.
- Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.
- Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.
- Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.
- Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn't already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.
- Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you'd like.
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GOLDEN CHINESE FIVE SPICE ORANGE ROAST CHICKEN RECIPE
From today.com
4.9/5 (12)Total Time 1 hr 45 minsCategory Entrées,Salads
- 1. Insert a meat hook in the neck of the chicken and hold over a large tray. Ladle hot water over the chicken to shrink the skin, this will help it to crisp. Pat the chicken dry with paper towels. Mix all the ingredients for the spice rub in a small bowl. Rub the chicken with oil and then the spice mix. Stuff the inside of the bird with the spring onions, ginger, star anise and orange peel.
- 2. Heat the oven to 350°F, roast the chicken for 1 ½ hours (depending on the size of the bird). Combine all ingredients for the basting liquid in a small bowl and stir until the agave is fully dissolved. In the last 20 minutes of roasting, brush the basting liquid lightly over the chicken.
- 3. Prepare the Chinese "salsa verde" dressing. Combine all ingredients in a small serving bowl and set aside.
- 4. Remove the chicken from the oven. Check if it is cooked by inserting a meat skewer in the thickest part of the thigh and if the juices are clear then the meat is cooked (or reaches 165°F on an instant-read thermometer). Let it rest for about 20 minutes. Carve and serve with the Chinese "salsa verde" sauce.
ORANGE AND FIVE-SPICE ROASTED CHICKEN LEGS | KETO, PALEO
From thismomsmenu.com
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- Preheat the oven to 375 degrees F. Transfer the chicken to a baking sheet and place into preheated oven. Bake for 50-60 minutes or until the internal temperature reaches 165 degrees F, turning the chicken occasionally.
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