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.
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 ROAST CHICKEN
Orange and herbes de Provence give this dish a Mediterranean flavour. Taken from Food and Drink (LCBO) Holiday 2007
Provided by Tabby Bartley
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 425' F.
- Wash and pat the chicken dry, remove and excess fat. Season the chicken cavity with salt and pepper.
- Squeeze the juice from 1 orange, then set the juice aside. Put the squeezed orange halves and garlic inside the chicken. Skewer the cavity closed and truss the bird.
- Brush the chicken all over with the melted butter and then season with salt and pepperand sprinkle with herbes de provence. Cut the remaining 2 oranges into quaters.
- Coat the bottom of a roasting pan with the oil, then place the chicken in the pan, with the orange quaters.
- Roast chicken for 20 min then reduce oven temperature to 350' F. Continue to roast the chicken, basting with the pan juice for another hour or until an instant-read thermometer inserted into thickest part of thigh reads 165'F.
- Transfer chicken and oranges to serving platter, placing chicken breast-side down. Let rest loosely covered with aluminium foil for 10 to 15 minute.
- Tip the roasting pan and spoon out any excess fat. Place the pan over medium heat, add chicken stock and deglaze the pan by scraping up the browned bits with wooden spoon. Add the orange juice and bring to boil, then boil until the liquid is reduced to about 2/3 cup then season with salt and pepper.
- Remove the trussing string from chicken, turn chicken breast side up and carve. Add any juices from the chicken to the sauce. Serve the chicken with the sauce and orange wedges.
- (for thicker sauce add flour).
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.
ROASTED CHICKEN WITH ORANGE GLAZE
Steps:
- For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
- Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze.
- For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup
- For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F.
- Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes.
- Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
ORANGE ROASTED CHICKEN THIGHS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
ROAST CHICKEN WITH ORANGE, LEMON, AND GINGER
Provided by Joyce Goldstein
Categories Chicken Ginger Rice Appetizer Roast Sauté Passover Rosh Hashanah/Yom Kippur Lemon Orange Fall Kosher Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat an oven to 350ºF.
- Cut the lemon into quarters. Rub the outside of the chicken with one of the lemon quarters, then discard. In a small bowl, stir together the lemon and orange zests and 1 tablespoon of the grated ginger. Rub this mixture evenly in the cavity. Put the lemon and orange quarters inside the bird. Place the chicken on a rack in a roasting pan. Sprinkle it with salt and pepper. In the now-empty small bowl, combine the melted margarine or olive oil, lemon and orange juices, honey, and the remaining 2 tablespoons ginger. Mix well.
- Place the chicken in the oven and roast, basting with the citrus juice mixture at least 4 times during cooking, until the juices run clear when the thigh is pierced with a knife, about 1 hour.
- Transfer to a serving platter and let rest for 10 to 15 minutes. Carve the chicken. Garnish with orange sections.
- Variation: Use 4 tablespoons pomegranate juice in place of the lemon juice.
DUTCH OVEN ORANGE ROAST CHICKEN
I love using my Fontignac enamel Dutch oven. From that, I created this French country-style chicken dish. The chicken always comes out so moist and tender! Adding potatoes and carrots makes it a full meal in one recipe. It also produces a generous amount of stock for dressing and gravy that night as well as soup or chili with the leftovers the next day. My husband loves it!
Provided by Holly Johnson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h45m
Yield 12
Number Of Ingredients 12
Steps:
- Heat olive oil in the bottom of a Dutch oven over medium heat. Lightly saute 1/2 of the onions and 2 cloves garlic in the hot oil until soft, about 5 minutes. Transfer to a small bowl.
- Place the orange, remaining onion quarters, and parsley in the cavity of the chicken. Tie the legs together with string and place in the Dutch oven. Sprinkle lemon and herb seasoning, kosher salt, and pepper evenly over top. Add potatoes, carrots, wine, and sauteed onion blend around chicken.
- Cook over low heat until chicken is no longer pink at the bone and the juices run clear, about 2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
- Transfer the Dutch oven to the preheated oven and roast until skin is crispy, about 15 minutes. Let sit for 10 to 15 minutes before cutting and serving.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 19 g, Cholesterol 72.8 mg, Fat 15.3 g, Fiber 2.7 g, Protein 25.1 g, SaturatedFat 3.9 g, Sodium 253.3 mg, Sugar 3.7 g
ROASTED CHICKEN A'LA ORANGE
I had this while on vacation in Key Largo, FL and had to have the recipe. It is a moist and flavorful chicken with a fabulous sauce that is good on just about everything. It is a real crowd pleaser and an instant hit at every table. Add roasted potatoes, some steamed veggies, salad and bread and you will have a wonderful dinner! The recipe calls for 1/4 cup butter, however, I use less and it always comes out perfect.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h35m
Yield 1 Whole Chicken
Number Of Ingredients 10
Steps:
- Clean chicken and pat dry.
- Sprinkle Salt and Pepper into the chicken cavity.
- Thinly slice garlic lengthwise into long ovals.
- Pierce skin of chicken with knife in 5-7 places and insert half of the garlic slices under the skin.
- Stuff (in small batches to make even throughout cavity) parsley, onion, remaining garlic, orange slices and butter.
- To close opening, make two slices in the chicken skin, one on either side of opening, and place the leg bone from the opposite side into the sliced skin on both sides.
- Roast at 350°F for 80 minutes, or when meat thermometer reaches 180 degrees, or when juices run clear.
- Pour pan juices into a sauce pan and add 3/4 cups orange juice (and optional wine) and whisk until sauce thickens (you can add the remaining 1/4 cup if you need to reheat the sauce).
- Pour sauce over the chicken slices when served.
EASY ORANGE CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, soy sauce, orange juice, cornstarch, oil, orange juice, soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch
Provided by Hannah Williams
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice chicken breast into cubes.
- In a bowl, combine marinade ingredients. Add chicken and stir to coat.
- Let marinate at least 1 hour.
- In a pan, heat oil on medium-high heat. Remove chicken from marinade with a slotted spoon, and cook all sides until golden brown, about 5 minutes.
- Add sauce ingredients to pan and bring to a boil, mixing continuously, until mixture thickens, about 5 minutes.
- Serve over rice if desired.
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 36 grams, Sugar 11 grams
ROAST CHICKEN WITH LEMON AND ORANGE
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a conventional oven to 500 degrees.
- Remove the fat from the crop and cavity of the chicken. Stuff the cavity with the lemon, garlic, orange, onion, butter, salt and pepper. Rub the skin with additional salt and pepper.
- Place the chicken in a roasting pan, breast side up, and roast for 45 minutes to 1 hour, or until the juices run clean. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- After about 35 minutes, add the braised potatoes and carrots with their cooking liquid to the pan and toss with cooking juices. Return the pan to the oven and cook for about 10 minutes longer, tossing the vegetables in the pan occasionally.
- When the chicken is done, tilt the bird over the roasting pan to allow the cavity juices to fall into it. Remove the chicken and vegetables to a warmed platter.
- Put the roasting pan on top of the stove. Add the water or chicken stock and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Serve the pan juices over the chicken or, for a crisper skin, in a sauceboat.
Nutrition Facts : @context http, Calories 980, UnsaturatedFat 40 grams, Carbohydrate 10 grams, Fat 70 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 24 grams, Sodium 1606 milligrams, Sugar 4 grams, TransFat 1 gram
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